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LOCATION: Recipes >> Cake Recipes >> Italian Cream 02

Print this Recipe    Italian Cream 02


1/2 cup butter or margarine, softened
1/3 cup shortening
1 3/4 cup sugar
4 egg yolks
1 teaspoon vanilla
1 3/4 cup flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup buttermilk
3/4 cup finely chopped pecans
4 egg whites
1/2 cup coconut, toasted
Pecan Halves

Grease and flour three 8x1 1/2-inch or 9x1 1/2-inch round baking
pans. Set aside. In a large mixing bowl beat butter and shortening
with an electric mixer until combined. Add sugar; beat on medium
speed until mixture is light and fluffy. Add egg yolks and vanilla;
beat well. In a medium mixing bowl combine flour, baking powder
and soda. Add dry mixture and buttermilk alternately to beaten
mixture, beating on low speed after each addition just until
combined. Stir in pecans. Thoroughly wash the beaters.

In a medium mixing bowl beat egg whites with an electric mixer on
high speed until stiff peaks form (tips stand straight). Stir
about one-third of the egg whites into the cake batter. Fold in
remaining whites. Pour batter evenly into prepared pans. Bake in
350 degree oven for 25-30 minutes for 8-inch pans (or 18-22 minutes
for 9-inch pans) or until wooden toothpick inserted near centers
comes out clean. Cool on wire racks for 10 minutes. Remove from
pans. Cool completely on wire racks. Frost top of 1 cake layer
with Cream Cheese Frosting. Top with another layer, frost and then
top with the last layer. Frost top and side of cake with remaining
frosting. Sprinkle top with toasted coconut. If desired, garnish
with pecan halves. Cover loosely and store cake or any leftovers
in the refrigerator for up to 2 days. Makes 14 servings.

Frosting: In a medium bowl beat together 12 ounces cream cheese,
6 tablespoons butter or margarine, and 1 1/2 teaspoons vanilla
until smooth. Gradually add enough powdered sugar (6 to 7 cups)
to make of spreading consistency, beating until smooth. Makes 4


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