ITALIAN CREME CAKE

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Italian Creme Cake image

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

2 cups granulated sugar
1 1/2 cups vegetable shortening, softened
1/2 cup margarine, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 teaspoon vanilla
1 (1 lb) box confectioners' sugar

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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