ITALIAN CREME CAKE

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Italian Creme Cake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield 12 to 16 servings

Number Of Ingredients 16

1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
1/2 cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes
4 ounces margarine
4 cups powdered sugar
1 teaspoon vanilla
8 ounces cream cheese
3/2 cups pecans, broken and toasted

Steps:

  • Pre-heat oven to 350 degrees F.
  • Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
  • In a separate bowl, mix the maraschino cherry juice and buttermilk.
  • In a separate bowl, mix the flour, salt, and baking soda.
  • Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
  • Fold in coconut.
  • Beat egg whites to stiff peaks and fold into the mixture.
  • Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
  • Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

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