Italian Cream CakeKaren Seavers
The name says it all.
- total time:
- 30 min (plus baking time)
- 1 stick butter softened
- 1/2 cup shortening
- 2 cups sugar
- 2 cups flour
- 1 cup buttermilk
- 1 tsp baking soda
- 5 eggs, divided
- 1 cup chopped pecans
- 1 cup coconut
- 1 tsp vanilla
- 1/2 can cream of coconut (optional)
- 1 stick butter
- 8 oz cream cheese softened
- 1 lb confectioners sugar
- 1 tsp vanilla or butternut flavoring
Preheat oven to 325 degrees.
Combine butter milk and soda and let stand.
Beat the five egg whites until real stiff and set aside.
Cream sugar, butter, and shortening. Add egg yolks 1 at a time, creaming after each one. Alternately add buttermilk and flour. Stir in vanilla and cream of coconut. Fold in egg whites. Gently stir in nuts and coconut. Pour into three 8“ pans or two 9” pans that you have greased and floured.
Bake at 325 degrees for 25 minutes without the cream of coconut and up to 50 minutes with the cream of coconut.
Cool in pan 10 minutes then turn out onto racks to cool.
Cream together butter and cream cheese until smooth. Add powdered sugar and mix well. Stir in vanilla. Add nuts and coconut. Frost cake after it cools.
Source: Karen Seavers