Italian Cream Cake

ITALIAN CREAM CAKE

1/2 c. butter 5 eggs, separated
1/2 c. Crisco shortening
 2 c. sugar
2 c. cake flour
1 tsp. baking soda
1 c. buttermilk
 6 oz. coconut
1 tsp. vanilla extract
1 c. pecans, chopped

Beat egg whites and set aside. Cream butter and shortening until light fluffy. Add sugar gradually, beating well. Add egg yolks, one at a time, beating well after each addition.

Stir together flour and soda; add alternately with the buttermilk, beating well. Stir in vanilla, coconut, and pecans. Fold in the beaten egg whites gently. 

Grease and flour three 8" round cake pans. Bake in preheated 350° oven for about 25 minutes or until lightly browned. Cool for 10 minutes, then remove from pan. 

Cool completely on a rack before frosting with cream cheese frosting.


Cream Cheese Frosting
2 (8-oz.) pkg. cream cheese, softened 1 tsp. 
1/2-1 c. butter, softened
2 lbs. confectioners sugar
1 tsp. vanilla
Beat cream cheese until softened and no lumps. Add softened butter. Gradually mix in 

confectioners sugar and vanilla. 

If you want a softer frosting, use the full amount of

the butter. I use the smaller amount of butter for a stiffer frosting so that it can be 

piped onto cake.

Note: I use a product called Bakers Joy to grease and flour the pans at the same time.

Spray liberally. After I remove cakes from oven, I wait 10 minutes, then shake the pan to loosen the cake. I put the rack on top of the pan and then flip it over in one quick motion. Often I freeze the cake before frosting it. It will frost much easier and the cake will actually be more moist.

                                         Confectionately  Yours, 

Sue