Italian Cream Cake

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• Servings: 12
• 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, toasted
• 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

Recipe

• 1 beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• 2 add egg yolks, one at a time, beating until well blended after each addition.
• 3 add vanilla; beat until blended.
• 4 combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• 5 beat at low speed until blended after each addition.
• 6 stir in coconut.
• 7 beat egg whites until stiff peaks form; fold into batter.
• 8 pour batter into three greased and floured 9-inch round baking cakepans.
• 9 bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
• 10 cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
• 11 spread nutty cream cheese frosting between layers and on top and sides of cake.
• 12 nutty cream cheese frosting: beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
• 13 add sugar, beating at low speed until blended.
• 14 beat at high speed until smooth; stir in pecans.