Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Italian Cream Cake




Source of Recipe


A. Statesman


List of Ingredients




Cake:
1 teaspoon baking soda
1 cup buttermilk, room temperature
5 large eggs, separated and at room temperature
4 oz unsalted butter plus 1/4 teaspoon salt (omit salt if using salted)
1/2 cup shortening (3.5 oz)
2 cups granulated sugar
1 teaspoon vanilla
2 cups all purpose flour, fluffed and spooned or sifted**
2/3 cup pecans, toasted and chopped
1 cup angel flake shredded, sweetened coconut ( 3.5 oz)

Frosting:
12 tablespoons unsalted butter, softened plus 1/4 teaspoon salt (omit if using salted)
12 oz cream cheese, softened
2 teaspoons vanilla
5 1/2 cups powdered sugar, not sifted (about 1 ½ pounds)

Recipe



Preheat oven to 325 degrees F. Grease and flour 3 (9-inch) round cake pans or spray with flour-added cooking spray and line bottoms with parchment circles.

Have all ingredients measured and ready to go.

Stir baking soda into buttermilk and set aside.

Beat egg whites until stiff peaks form; set aside. I like to do this first and get it over with.

Cream butter, salt (if using) sugar and shortening in bowl of stand mixer for 3-5 minutes. Add egg yolks one at a time, beating well after each addition and scraping the bowl often. Beat in vanilla. By hand or using lowest speed of mixer, add flour and buttermilk mixture alternately to creamed mixture, beginning and ending with flour. Fold in egg whites. When egg whites are incorporated, fold in the pecans and coconut. Batter should be thick and light. Scrape into prepared pans dividing evenly.

Bake at 325 degrees for 25-30 minutes or until cake tests done. My cakes were fairly pale in the center and didn’t appear done, but the cake tester came out clean so I knew they were. Let cool in pans on rack for about 10 minutes, then turn from pans and cool completely.

Frosting:
Cream the butter and cream cheese. Add vanilla. Gradually add powdered sugar. Beat until well blended. Frost the cakes and stack. Garnish with pecans.

This recipe makes enough frosting to frost the cake generously and still have a little extra for decorating.

**I sifted my flour before measuring and it weighed about 8.5 oz. I think next time I’ll measure and then sift and use 9 oz. I haven’t found a recipe that gives a standard weight for the flour.