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Italian Cream Cheese Cake

Buttermilk makes every bite of this awesome dessert moist and flavorful. I rely on this recipe year-round.—Joyce Lutz, Centerview, Missouri

12 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

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

Directions

In a large bowl, cream the butter, shortening and sugar until light
and fluffy. Beat in egg yolks and vanilla. Combine flour and baking
soda; add to creamed mixture alternately with buttermilk. Beat just
until combined. Stir in coconut and pecans.
In a small bowl, beat egg whites until stiff peaks form. Fold a
fourth of the egg whites into batter, then fold in remaining whites.
Pour into three greased and floured 9-in. round baking pans.

2 of 2

Italian Cream Cheese Cake (continued)

Directions (continued)

Bake at 350° for 20-25 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in
confectioners’ sugar and vanilla until fluffy. Stir in pecans.
Spread frosting between layers and over top and sides of cake. Store
in the refrigerator. Yield: 12 servings.

Nutrition Facts: 1 slice equals 988 calories, 55 g fat (25 g saturated fat), 168 mg cholesterol, 398 mg sodium, 119 g carbohydrate, 3 g fiber, 10 g protein.

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