Italian Cream Cake
From "Gifts from the Heart" - home economics teachers' favorite recipes - via "Gail's".
Yield: 16 servings
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups all-purpose flour
1 tsp soda
1 cup buttermilk
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked coconut
5 egg whites
Cream Cheese Frosting (recipe follows)
1 cup flaked coconut
Preheat oven to 350 degrees. Cream butter, shortening and sugar in mixer bowl until light and fluffy. Add egg yolks 1 at a time, beating well after each addition. Add mixture of flour and soda alternately with
buttermilk, mixing well after each addition. Blend in vanilla. Fold in pecans and 1 cup coconut.
Beat egg whites until stiff peaks form. Fold gently into batter. Pour into 3 greased and floured 8 or 9-inch round cake pans.
Bake for 20 to 30 mintues or until layers test done. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
Spread Cream Cheese Frosting between layers and over top and side of cake. Sprinkle with remaining coconut. (You can also decorate with sliced almonds or even jellybeans.) Store in refrigerator.
Cream Cheese Frosting
1/4 cup butter, softened
8 oz cream cheese, softened
1 egg, beaten
1 1/2 tsp vanilla extract
2 (16 oz) pkgs. confectioners' sugar
1 to 2Tbs light cream
Cream butter, cream cheese, egg and vanilla in mixer bowl until light and fluffy. Add confectioners' sugar gradually, beating well after each addition. Add enough cream to make of desired spreading consistency.
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