Gourmet Shop Italian Cream Cake

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READY IN: 1hr
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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