ITALIAN CREME CAKE
This cake was served at a bridal shower that I attended a couple of years ago. I begged for (and received) this recipe afterwards.
Provided by MsKittyKat
Categories Dessert
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Make cake layers:.
- Preheat oven to 375°F and lightly butter and flour three 9-by 2-inch round cake pans, knocking out any excess flour.
- In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.
- Add egg yolks, 1 at a time, beating well after each addition.
- Into another bowl sift together flour, baking soda, and salt.
- Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.
- Beat in vanilla, coconut, and chopped pecans.
- Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
- Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.
- Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
- Make frosting:.
- In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth.
- Gradually beat in confectioners' sugar, beating until creamy.
- Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer.
- Spread remaining frosting on top and side of cake.
Nutrition Facts : Calories 1152.9, Fat 74.3, SaturatedFat 24.5, Cholesterol 131.7, Sodium 632.5, Carbohydrate 116.9, Fiber 2.6, Sugar 94.4, Protein 10
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