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Fresh Orange Italian Cream Cake




Source of Recipe


Internet


Recipe Introduction


You'll need to start this cake a day ahead. The orange pudding must chill for 8 hours and cake needs to chill for 4 -6 hours before icing.



List of Ingredients




1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separataed
1 Tbsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Fresh Orange Pudding (see recipe)
3 cups Pecan Cream Cheese Frosting (see recipe)
1/2 cup sweetened flaked coconut, lightly toasted
Glazed Pecan Halves (see recipe)


Recipe



Beat butter and shortening at medium speed with electric mixer until fluffy. Gradually add sugar and mix wel. Add egg yolks one at a time and mix well after each. Add vanilla and beat until blended.

Combine flour and soda. Add to sugar mixture alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in one cup flaked coconut.

Beat egg whites until stiff peaks form. Fold into batter. Pour batter into three greased and floured 9 inch round cake pans.

Bake at 350 for 25 min. or until a wooden pick comes out clean. Cool in pans for 10 min. then cool completely on wire racks.

Spread 3/4 cup chilled Fresh Orange Pudding between layers. Spread remaining pudding on top of cake. Loosely cover cake and chill for 4-6 hours. Spread three cups Pecan Cream Cheese Frosting on sides and top of cake. Sprinkle top of cake with toasted coconut. Arrange Glazed Pecan halves around top edge of cake.Store in refrigerator until ready to serve.