Italian Cream Cake

This cake was brought to our home for our local supper club. What really made this 3-layer Italian Cream Cake taste fantastic was the toasted pecans, and the fact that it was made from scratch.

Prep Time: 25 minutes

Cook Time: 25 minutes

Ingredients:

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup shortening
• 1/2 cup butter
• 2 cups sugar
• 6 egg yolks
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1-1/2 cup flaked coconut, lightly toasted
• 6 eggs whites
• ---
• Frosting:
• 8 ounces cream cheese, softened
• 1 pound powdered sugar
• 1/2 cup butter, softened
• 1teaspoon vanilla
• 1 cups chopped pecans, lightly toasted

Preparation:

Preheat oven to 350 degrees F. Grease and flour 3 8-inch round cake pans. With a wire whisk combine flour, baking soda and salt. Set aside. In a large bowl, cream shortening, butter and sugar. Stir in vanilla. Add egg yolks, 1 at a time. Flour mixture is added alternately with buttermilk. Stir in coconut. Beat egg whites until stiff. Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes.

Cool cake layers in pans for 5 minutes. Remove to cool completely on racks. Blend together cream cheese, butter. Add powdered sugar a little at a time. Stir in vanilla. Place bottom layer on serving plate. Frost with 1/4 of the frosting. Sprinkle layer with 1/4-cup nuts. Top with next layer. Frost with 1/4 of the frosting. Sprinkle layer with another 1/4 cup of nuts. Place top layer on middle layer. Ice sides of cake with half of remaining icing. Frost top of cake with last of the frosting. Sprinkle remaining nuts all over the cake.

Refrigerate any leftover cake.

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