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.