For the frosting- 1 (8-ounce) package of cream cheese at room
temperature, 1/4 cup butter, softened at room temperature, 1
teaspoon vanilla, 1 (16-ounce) box powdered sugar sifted, 3/4 cup
finely chopped pecans or walnuts.
Preheat oven to 325 degrees F and grease and flour 3 (9-inch) cake
pans.
In the bowl of an electric mixer cream the shortening, butter and
sugar until light and fluffy. Add the egg yolks 1 at a time, beating
well after each addition. Sift the flour, baking soda and salt together
onto a sheet of waxed or parchment paper. With the mixer on low
speed, add the sifted ingredients in batches alternately with the
buttermilk, beginning and ending with the dry ingredients.
n a separate bowl, beat the egg whites until stiff, and gently fold
into the prepared batter. Add the coconut, pecans and vanilla and
fold into the batter. Divide the batter among the 3 prepared cake
pans and bake for about 25 minutes, or until golden brown and a
tester comes out clean when inserted into the middle of each cake.
Allow the cakes to cool in the pans for about 10 minutes before
turning them out onto a wire rack to finish cooling. When the cakes
are completely cool, stack the layers with the frosting and frost the
sides and top.
While the cake is baking, prepare the frosting. In a large bowl
combine the cream cheese, butter and vanilla and, using an electric
mixer, beat until smooth and creamy. Add the sifted powdered
sugar and mix until thoroughly combined. Add the nuts and fold
together. Keep refrigerated until you are ready to frost the cake.
Originally Submitted
8/1/2014
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