ITALIAN CREAM CAKE

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Italian Cream Cake image

Make and share this Italian Cream Cake recipe from Food.com.

Provided by Aroostook

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 (3 1/2 ounce) can flaked coconut
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened (to taste)
1 box powdered sugar, sifted
1 teaspoon vanilla
chopped pecans

Steps:

  • Cake: Cream butter and shortening.
  • Add sugar, beat until mixture is smooth.
  • Add egg yolks and beat.
  • Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
  • Stir in vanilla, coconut, and pecans.
  • Fold in stiffly beaten egg whites.
  • Pour batter into well greased 13 x 9 x 2-inch baking pan.
  • Bake at 350*F (175*C) for 40 to 45 minutes.
  • Icing: Beat cream cheese until smooth.
  • In separate bowl, combine sugar and butter; mix well.
  • Add to cream cheese.
  • Stir in vanilla and beat until smooth.
  • Frost cool cake in pan.
  • Top with chopped pecans.
  • Store in refrigerator.

Nutrition Facts : Calories 557.5, Fat 31.2, SaturatedFat 14.5, Cholesterol 104.9, Sodium 282.6, Carbohydrate 66.1, Fiber 1.7, Sugar 51.9, Protein 5.9

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