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Italian Pecan Cream Cake

Source of Recipe

Elaine


Recipe Introduction

(This next recipe originates with Manale's Restaurantand is from the book, "The Restaurants of New Orleans."It is one of the few cakes that I have successfully preparedand one which I find absolutely delicious!)

List of Ingredients

Batter
1 Cup Shortening (room temperature)
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 temperature)
8 Ounces Cream Cheese (room temperature)
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.