Gourmet Shop Italian Cream Cake
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
12
ingredients
- 2 cups sugar
- 1 1⁄2 cups vegetable shortening, softened
- 1⁄2 cup margarine, softened
- 5 large eggs, separated
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups coconut
- 1 cup pecans, chopped
- 8 ounces cream cheese, softened
- 1⁄2 cup margarine, softened
- 1 teaspoon vanilla extract
- 1 lb confectioners' sugar
directions
- Preheat oven to 350°F Prepare 3-9” cake pans with grease and flours.
- In bowl, with mixer, beat shortening, sugar and margarine until fluffy. Add yolks one at a time.
- In another bowl, sift together flour, soda and salt. Alternating with buttermilk, beat into shortening. Begin and end with flour. Beat in vanilla, coconut and pecans.
- In another bowl, beat egg whites to stiff peaks; fold into batter. Pour into pans, smooth top. Bake in upper 2/3 of oven; switch positions halfway through baking. Bake 30 minutes. Cool in pans on racks 10 minutes. Remove from pan to rack until cool.
- With mixer, beat together cream cheese, margarine, vanilla and confectioner's sugar for the frosting. Frost cooled cake.
- If desired, top with toasted chopped pecans or toasted coconut.
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RECIPE SUBMITTED BY
<p>For those not familiar with Little Britain, this picture is a character called Bubbles. It is NOT actually me. Heaven forbid! <br /><br />I am in insulin dependant diabetic for 18 years now and love to collect healthy recipes. I also, occasionally love to show off and fix a decadent dessert or appetizer. <br /><br />I am a mommy (of one) and a wifey (also, of one).Life is great!!</p>