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Italian Cream Cake
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PrintIngredients
½ cup butter, softened
1/3 cup shortening
1 ¾ cups sugar
4 egg yolks
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¾ cup buttermilk
¾ cup finely chopped pecans
4 egg whites
2 (8 ounce) packages cream cheese, softened
1 stick unsalted butter, softened
2 cups confectioners’ sugar
2 teaspoon vanilla extract
1 cup coconut, toasted
Pecan halves (garnish)
Directions
- Preheat oven to 350 degrees. Grease and flour 9x13 inch baking dish. Set aside.
- In a large mixing bowl beat butter and shortening with and electric mixer until combined. Add the sugar and beat on medium speed until light and fluffy. Add egg yolks and vanilla, and beat well.
- In a medium mixing bowl combine flour, baking powder and soda.
- Add the dry mixture and the buttermilk into the wet ingredient mixture alternately. Beat on low speed after each addition until just combined. Stir in the chopped pecans.
- In a medium bowl beat egg whites with an electric mixer on high speed until stiff peaks form. Stir in one-third of the egg whites into the cake batter. Fold in the remaining egg whites. Pour batter into prepared baking dish.
- Bake in a preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool pan completely on a wire rack.
- To make frosting: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, and then gradually stir in the confectioners’ sugar.
- Frost the cake and sprinkle with coconut. Garnish with pecan halves if desired.