Favorite Italian Cake

Name: Favorite Italian Cake
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 12 servings.
Ingredients: 1/2 cup butter, softened; 1/2 cup shortening; 2 cups sugar; 5 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/4 teaspoon salt; 1 cup buttermilk; 1 cup chopped pecans; 1/2 cup sweetened shredded coconut; CREAM CHEESE FROSTING:; 11 ounces cream cheese, softened; 1/2 cup butter, softened; 3-3/4 cups confectioners' sugar; 1 teaspoon vanilla extract; 1 cup coarsely chopped pecans

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.

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup sweetened shredded coconut
CREAM CHEESE FROSTING:
11 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

Preheat oven to 350°. Cream butter, shortening and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine 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 pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, 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. Refrigerate.

Nutrition Facts

1 slice: 845 calories, 50g fat (21g saturated fat), 158mg cholesterol, 400mg sodium, 93g carbohydrate (72g sugars, 3g fiber), 9g protein.

Originally published as Italian Cream Cake in Country October/November 2008

Reviews

My Review

Click stars to rate

Average Rating:

Cathy

Jan 26, 2017

Made cake for special bday at work, every one loved it!!! Did put chopped pecans on sides. Awesome cake!!
hatcher1970

Apr 3, 2016

Fabulous cake, I followed recipe to a tee. My opinion is that it really doesn't need all the nuts on the outside but that's just personal preference.
JanetJAkil1

Jun 29, 2015

I cooked this for a dinner party and it was the hit of the night! My husband told me it was the BEST cake he had every had! My only advice is to make the frosting at 1.5 or double the amount called for in the recipe. I did not have enough and had to make more which did slow down the time to finish! I will be keeping this recipe for future events!!!!
lurky27

Apr 4, 2015

Amazing! Great with whole wheat flour. We omitted the coconut. It doesn't need pecans on the frosting if you're a cheapskate like me!~ Theresa
heavenzchild

Feb 1, 2015

Awesome raves from all who tried, including myself as I tend to be my own worst critic. We were doing an Italian themed dinner at church so I wanted to try to make this and decided five stars were good enough. The cake is so light and moist and the frosting perfect (although I did week it a tiny bit by adding 2 tablespoons of heavy cream and another cup of confectioners sugar so I could have some for piping. I actually took home an empty cake platter!
ibrake4foodtruks

Sep 1, 2014

This is fantastic!
katstea

Aug 21, 2014

Didn't change a thing. Everybody loved it.
angela32

Jan 8, 2014

fantastic! making again soon!
Howdy605

Aug 17, 2013

This was a big hit at my Mama's birthday. Everyone loved it. It was delicious and the layers were fluffy.
BakerAtHome

Apr 13, 2013

My sister in law made this for my mommy's birthday and it was delicious!! I cant' wait until we have another birthday.