italian cream cheese cake

Ingredients

• Servings: 3
• cake:
• 1/2 cup margarine
• 1/2 cup vegetable shortening
• 2 cups white sugar
• 5 egg yolks
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup chopped nuts
• 1 (3.5 ounce) can sweetened flaked coconut (such as bakers® angel flake®)
• 1 teaspoon vanilla extract
• 5 egg whites
• cream cheese frosting:
• 1 (8 ounce) package cream cheese, at room temperature
• 1/4 cup butter
• 1 (16 ounce) box confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 cup mixed nuts, or as desired for garnish (optional)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 1 hr 20 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour 3 9x1.5-inch cake pans.
• beat margarine, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy; add egg yolks one at a time, thoroughly beating each yolk into the butter mixture before adding the next.
• mix flour and baking soda together in a bowl; alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. stir 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.
• beat egg whites in a glass or metal bowl until soft peaks form. lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. fold egg whites into the batter; pour into prepared pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• beat cream cheese and butter together in a bowl until smooth. beat confectioners' sugar and 1 teaspoon vanilla extract into the cream cheese mixture until smooth; spread over completely cooled cakes; garnish with 1/4 cup nuts.