Monday, February 28, 2011

Italian Cream Cake

5 eggs, separated
1/2 C butter or margarine
1/2 C shortening
1 3/4 C sugar
2 C flour
1 tsp baking soda
1 C buttermilk
1 tsp vanilla
2 C coconut
1 C chopped pecans

Place egg whites in mixer bowl. Whip for 2 1/2 to 3 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.

Place butter, shortening, and sugar in mixer bowl. Mix about 2 1/2 minutes or until light and fluffy. Add egg yolks, one at a time mixing after each. Scrape bowl.

Mix flour and baking soda. Add half to sugar mixture in bowl. Mix about 30 seconds. Add buttermilk, vanilla, and remaining flour mixture. Mix about one minute.

Add coconut and pecans. Mix just until blended. Remove bowl from mixer. Gently fold in beaten egg whites with spatula just until blended. Pour batter in greased and floured 13X9X2 inch baking pan. Bake at 350 degrees for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool competely on wire rack. Spread with Cream Cheese Frosting.

NOTE: For best flavor, chill cake in refrigerator several hours or overnight.

Cream Cheese Frosting
4 C powdered sugar
1 package (8 oz) light cream cheese, softened
1/2 C butter, softened
1 tsp vanilla

Place all ingredients in mixer bowl. Beat abouit 2 minutes or until smooth and creamy. Spread on cooled cake.

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