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Cream Cake: Another Italian Cream Cake

Source of Recipe

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List of Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla
1 cup chopped pecans
1 cup flaked coconut
5 egg whites

cream cheese frosting
1 cup flaked coconut


Recipe

Preheat oven to 350ºF. 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" round cake pans. Bake for 20 to 30 minutes 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 1 remaining cup coconut. Store in refrigerator. Makes 16 servings.

Cream Cheese Frosting
1/4 c butter, softened
8 oz cream cheese, softened
1 egg, beaten
1 1/2 ts pure vanilla extract
2 16 oz pkg confectioners' sugar
1 to 2 tb 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.