Italian Cream Cake

Italian cream cake

jessicalrone / Flickr / CC BY-ND 2.0

  • Total: 50 mins
  • Prep: 25 mins
  • Cook: 25 mins
  • Yield: 1 cake (12 servings)

This cake was brought to our home for our local supper club. What really made this 3-layer Italian Cream Cake taste fantastic was the toasted pecans and the fact that it was made from scratch.

Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 cup shortening
  • 1/2 cup butter
  • 2 cups sugar
  • 6 egg yolks
  • 1 teaspoon vanilla
  • 1 cup buttermilk
  • 1 1/2 cup flaked coconut (lightly toasted)
  • 6 eggs whites
  • Frosting:
  • 8 ounces cream cheese (softened)
  • 1 pound powdered sugar
  • 1/2 cup butter (softened)
  • 1 teaspoon vanilla
  • 1 cups pecans (chopped, lightly toasted)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 350 F. Grease and flour 3 8-inch round cake pans.

  3. With a wire whisk combine flour, baking soda, and salt. Set aside.

  4. In a large bowl, cream shortening, butter and sugar. Stir in vanilla. Add egg yolks, 1 at a time.

  5. Add flour mixture alternately with buttermilk. Stir in coconut. Beat egg whites until stiff. Gently fold whites into the cake batter.

  6. Pour into prepared pans. Bake 25 minutes.

  7. Cool cake layers in pans for 5 minutes. Remove to cool completely on racks.

  8. Make the Icing: Blend together cream cheese and butter. Add powdered sugar a little at a time. Stir in vanilla.

  9. Place bottom layer on serving plate. Frost with 1/4 of the frosting. Sprinkle layer with 1/4 cup nuts. Top with the next layer. Frost with 1/4 of the frosting. Sprinkle layer with another 1/4 cup of nuts. Place the top layer on the middle layer. Ice sides of the cake with half of remaining icing. Frost top of the cake with last of the frosting. Sprinkle remaining nuts all over the cake. Refrigerate any leftover cake.

  10. Serve and enjoy!