Back to Italian Cream Cake

Print Options

 
 
 
 

Card Sizes

 
 
 
 Print

Italian Cream Cake Recipe

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.
TOTAL TIME: Prep: 30 min. Bake: 30 min. + cooling YIELD:18 servings

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

  • 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.
  • 2. 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 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.
  • 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. Yield: 18 servings.

Nutritional Facts

1 piece: 494 calories, 28g fat (12g saturated fat), 94mg cholesterol, 296mg sodium, 57g carbohydrate (43g sugars, 2g fiber), 6g protein.

Reviews for Italian Cream Cake

Loading Image

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.