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Italian Pecan Cream Cake




Source of Recipe


Internet


List of Ingredients




BATTER
1 Cup Shortening (room temp)
1 Cup Sugar
5 Eggs
2 Cups Flour
1 Teaspoon Baking Soda
Pinch of Salt
1 Cup Buttermilk
1 Teaspoon Vanilla
1 Cup Chopped Pecans
1 Cup Shredded Coconut

ICING
2 Sticks Butter or Margarine (room temp)
8 Ounces Cream Cheese (room temp)
1 Teaspoon Vanilla
1 Pound Powdered Sugar
1 Cup Chopped Pecans


Recipe



Preheat the oven to 350 degrees Fahrenheit.

To prepare the batter, cream the Shortening and Sugar with an electric mixer. Add the Eggs, one at a time, thoroughly mixing after each addition. Mix the Baking Soda and Salt together in a separate bowl. Add a portion of the dry ingredients to the creamed mixture and blend thoroughly. Add part of the Buttermilk and, again, blend completely. Repeat this procedure several times, ending with the flour mixture. Add 1 teaspoonful of Vanilla and mix thoroughly. Fold in 1 cup of pecans and the coconut.

Pour the batter into three 8-inch-square or -round greased and floured baking pans. Bake the layers in the oven for 20 to 25 minutes or until a toothpick, inserted in the center of the layers, comes out clean. Remove the layers from the oven and cool them slightly, then turn them onto racks to cool completely before icing.

To prepare the icing, cream the Butter or Margarine, Cream Cheese, and 1 teaspoon of Vanilla with an electric mixer. Gradually add the Powdered Sugar until thoroughly mixed. Fold in 1 cup of Pecans. Ice the cake when the layers are completely cooled.

Serves 8.