Italian Cream Cake With Nutty Cream Cheese Frosting

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1/2 cup butter or 1/2 cup margarine, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup flaked coconut
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter or 1/2 cup margarine, softened
• 1 tablespoon vanilla extract
• 1 (16 ounce) package powdered sugar, sifted
• toasted pecan halves or chopped pecans or coconut

Recipe

• 1 cake:.
• 2 set oven at 350°f.
• 3 beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• 4 add egg yolks, one at a time, beating until blended after each addition.
• 5 add vanilla, beat until blended.
• 6 combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• 7 beat at low speed until blended after each addition.
• 8 stir in coconut.
• 9 beat egg whites until stiff peaks form, fold into batter.
• 10 pour batter into three greased and floured 9-inch round cake pans.
• 11 bake for 25 minutes or until a wooden pick inserted in center comes out clean.
• 12 cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
• 13 frosting:.
• 14 place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. cool.
• 15 beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
• 16 add sugar, beating at low speed until blended.
• 17 beat at high speed until smooth; stir in pecans.
• 18 yield: about 4 cups.
• 19 assmble:.
• 20 spread nutty cream cheese frosting between layers and on top and sides of cake. garnish with pecans if desired.
• 21 yield: one (3-layer) cake.