Italian Cream Cake
- 1/2 C. shortening, room temperature
- 1 stick butter, room temperature
- 2 C. sugar
- 5 eggs, separated, room temperature
- 2 C. flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 C. buttermilk, room temperature
- 2 C. shredded coconut
- 1 C. pecans toasted and finely chopped
- 1 tsp. vanilla extract
- 12 oz. cream cheese, at room temperature
- 6 Tbls. butter, softened at room temperature
- 1 1/2 tsp. vanilla
- 1 1/2 (24-oz) boxs powdered sugar, sifted
- 1 1/8 C. pecans toasted and finely chopped
- Preheat the oven to 325 degrees and grease 3 (9-inch) cake pans. Line bottom of pans with parchment paper.
- In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition.
- Sift the flour, baking soda and salt together onto a sheet of parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
- In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter.
- Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake.
- While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.
- Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling.
- When the cakes are completely cool, frost between layers, sides and on top.