Italian Cream Cake

Submitted by Chef Johnsonville

"This is a combination of a few zaar Italian Cream cake recipes. I couldn't decide so I combined them. I am doing this so I can cut down on the size of the cake so we don't eat it all after serving it. 30-35 minutes for 9" rounds or 35-45 mins 13x9 pan. The frosting recipe has been doubled. Store in refrigerator."

 

• Ready In: 1hr 20mins
• Ingredients: 15
• Yields: 2 9
• Serves: 10-12

ingredients

• 1⁄2 cup margarine or 1/2 cup butter, softened
• 1⁄2 cup shortening
• 2 cups white sugar
• 5 eggs, separated at room temp
• 1 1⁄2 teaspoons vanilla extract
• 2 cups cake flour, sifted sifted or 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 1⁄3 cups flaked coconut (optional)
• 1 cup chopped pecans

• FROSTING

• 16 ounces cream cheese, softened
• 1 cup margarine or 1 cup butter, softened
• 2 (16 ounce) confectioners' sugar, package sifted
• 2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted (optional)

directions

1. Beat at shortening and margarine at medium speed with an electric mixer until fluffy.
2. Gradually add sugar, beating well until smooth.
3. Separate eggs. Add yolks, one at a time, beating until well blended after each egg. Holding back the egg whites.
4. Add vanilla, beat until blended.
5. Combine soda and flour, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
6. Stir in coconuts and pecans if desired.
7. Beat egg whites until stiff peaks form, fold into batter.

8. FROSTING:

9. Beat together cream cheese and margarine.
10. Add powdered sugar and vanilla.
11. Frost cake and top with pecans.