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Italian Cream Cake

Sweet, cream cheese frostings served atop tender cakes make luscious desserts. And Joanne Brininstool’s take on a classic is a perfect example. The moist treat from the Austin, Texas cook features a hint of coconut and nutty pecans with a moist and creamy frosting.

18 ServingsPrep: 30 min. Bake: 30 min. + cooling

Ingredients

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup flaked coconut
1 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/2 cup chopped pecans, toasted

Directions

In a large bowl, beat butter and shortening. Gradually add sugar;
beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute.
Combine the flour, baking soda and salt; add to creamed mixture
alternately with buttermilk.
In another bowl, beat egg whites until stiff peaks form. Fold into
batter. Fold in coconut and pecans. Transfer to a greased 13-in. x

2 of 2

Italian Cream Cake (continued)

Directions (continued)

9-in. baking pan. Bake at 350° for 30-35 minutes or until a
toothpick inserted near the center comes out clean. Cool on a wire
rack.
For frosting, in a large bowl, combine the cream cheese, butter and
vanilla. Gradually beat in confectioners' sugar. Spread over cake.
Sprinkle with pecans. Store in the refrigerator. Yield: 18
servings.

Nutrition Facts: 1 piece equals 494 calories, 28 g fat (12 g saturated fat), 94 mg cholesterol, 296 mg sodium, 57 g carbohydrate, 2 g fiber, 6 g protein.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.