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Favorite Italian Cream Cake

 Favorite Italian Cream Cake
Marilyn Morel KEENE, NEW HAMPSHIRE Here’s a scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million.) Pecan lovers will eagerly accept a second slice.
12 ServingsPrep: 40 min. Bake: 20 min. + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1/2 cup flaked coconut
  • CREAM CHEESE FROSTING:
  • 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans

Directions

  • In a large bowl, cream the butter, shortening and sugar until light
  • and fluffy. Add eggs, one at a time, beating well after each
  • addition. Beat in vanilla. Combine the flour, baking soda and salt;
  • add to creamed mixture alternately with buttermilk, beating well
  • after each addition. Fold in pecans and coconut.
  • Pour into three greased and floured 9-in. round baking pans. Bake at

2 of 2

Favorite Italian Cream Cake (continued)

Directions (continued)

  • 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.
  • For frosting, in a large bowl, beat cream cheese and butter until
  • fluffy. Add confectioners’ sugar and vanilla; beat until smooth.
  • Spread frosting between layers and over top and sides of cake. Press
  • pecans onto sides of cake. Store in the refrigerator. Yield: 12
  • servings.
Nutritional Facts: 1 slice equals 845 calories, 50 g fat (21 g saturated fat), 158 mg cholesterol, 400 mg sodium, 93 g carbohydrate, 3 g fiber, 9 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.