Italian Cream Cheese Cake Recipe Ingredients 1/2 cup butter, softened 1/2 cup shortening 2 cups sugar 5 eggs, separated 1 teaspoon vanilla extract 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1-1/2 cups flaked coconut 1 cup chopped pecans CREAM CHEESE FROSTING: 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened 3/4 cup butter, softened 6 cups confectioners' sugar 1-1/2 teaspoons vanilla extract 3/4 cup chopped pecans Directions In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings. Friend me Marilyn Joyce Bordeau For more suggestions. Join My group. It's Free just click on the join button and I will except you. I have it closed because we don't want any spammers to join.: https://www.facebook.com/groups/Gettinskinnywithtweety/ To Order your Own Skinny Fiber Click here: http://TweetyBordeau.SBC90DayChallenge.com/?SOURCE=chili By taste of home

 

 

 

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Italian Cream Cheese Cake Recipe

 

Ingredients

1/2 cup butter, softened

1/2 cup shortening

2 cups sugar 5 eggs, separated

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1-1/2 cups flaked coconut

1 cup chopped pecans

 

CREAM CHEESE FROSTING:

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

3/4 cup butter, softened

6 cups confectioners' sugar

1-1/2 teaspoons vanilla extract

3/4 cup chopped pecans

 

Directions

 

In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12 servings.

Elaine Bouder shared Marilyn Joyce Bordeau's photo.