Italian Cream Cake
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling
YIELD: 18 servings.
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.
Ingredients
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1/2 cup butter, softened
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1/2 cup shortening
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1-1/2 cups sugar
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5 eggs, separated
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1 teaspoon vanilla extract
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2 cups all-purpose flour
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1 teaspoon baking soda
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1/2 teaspoon salt
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1 cup buttermilk
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1 cup sweetened shredded coconut
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1 cup chopped pecans
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1/4 cup butter, softened
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1 teaspoon vanilla extract
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3-3/4 cups confectioners' sugar
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1/2 cup chopped pecans, toasted
Directions
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1.
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.
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2.
In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
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3.
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.
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