Italian Cream Cake

From Andie Evans

Makes 16 servings

5 eggs

1/2 c. butter

2 c. AP flour

1 tsp. baking soda

1/2 c. shortening

2 c. sugar

1 tsp. vanilla
1 c. buttermilk
1 c. flaked coconut
1/2 c. finely chopped pecans, toasted
1 batch Cream Cheese Frosting (below)
3/4 c. chopped pecans, toasted

Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, grease and flour three round cake pans, set pans aside. In a medium bowl combine flour and baking soda; set aside.

Preheat oven to 350 degrees. In an extra-large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add the egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Fold in coconut and finely chopped pecans.

Thoroughly wash the beaters. In a medium mixing bowl beat egg whites until stiff peaks form. Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into the prepared pans.

Bake about 25 minutes for 9-inch pans, about 35 minutes for 8-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Cool thoroughly on wire racks.

Place one cake layer, bottom side up, on serving plate. Spread with about 1/2 cup cream cheese frosting; sprinkle with 1/4 cup pecans. Top with second layer, rounded top side up. Spread with 1/2 cup frosting and sprinkle with 1/4 cup nuts. Place the remaining cake layer on top, rounded top side up; spread top and sides of cake with remaining frosting. Press remaining nuts into frosting and around side of cake. Store cake in the refrigerator for up to 2 days.


Cream Cheese Frosting
4 oz. unsalted butter, softened
4 oz. cream cheese, softened
2 c. powdered sugar
1 tsp. vanilla extract

In a large bowl, beat butter and cream cheese together with an electric mixer. On low speed, add powdered sugar, a cup at a time, until smooth and creamy. Beat in the vanilla extract.