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| Italian Cream Cake 2 cups sugar 1/2 cup butter 1/2 cup vegetable shortening 5 eggs 1 tsp. baking soda 1 cup buttermilk 2 cups all=purpose flour 1/2 tsp. salt 1 Tbsp. vanilla extract 1 cup coconut 1 cup chopped pecans Cream sugar, butter and shortening together, Add egg yolks one at a time, beating well agter each addition. Stir soda into buttermilk; let set 10 minutes. Beat egg whites until stiff. Set aside. Sift flour and salt together; Add alternately with buttermilk to sugar and butter mixture. Add vanilla, coconut and pecans. Fold in egg whites. Pour batter into three greased and floured 9-inch cake pans. Bake in preheated oven 325 degrees for 35 minutes. |
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| Frosting: 8 oz. cream cheese 1 1lb. box confectioners' sugar 1/2 cup butter 1 tsp. vanilla extract Combine all ingredients. Spread between layers and on outside of cake. Decorate top of cake with pecan halves and flaked coconut. |
| Quick Italian Cream Cake 1 box white cake mix 3 large eggs 1- 3/4 cups buttermilk 1/4 cup vegetable oil (for lower-fat use 1/4 cup applesauce and 2 Tbls. flour) 1 can flaked coconut 2/3 cups chopped pecans Cream Cheese Frosting 1 (8oz.) cream cheese 1 Cup chopped pecans 1/2 cup butter ; softened 1 -1 1b. box confectioners' sugar 2 tsp. vanilla Beat first 4 ingred. at medium speed with mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9" round cake pans. Bake at 35o degrees preheated oven for 15-17 minutes or until toothpick inserted in center, come out clean. Cool in pans on wire rack 10 minutes. Remove from pans, cool completely on racks. Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing. FROSTING; Beat cream cheese and butter at med. speed until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla and pecans. |
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