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Ingredients
| granulated sugar: 2 cups |
| shortening - vegetable: 1 1/2 cups (softened) |
| margarine (oleo): 1/2 cup (softened) |
| eggs: 5 (large//separated) |
| all-purpose flour (unsifted): 2 cups |
| baking soda: 1 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 cup |
| vanilla extract: 1 tsp |
| coconuts (shredded): 2 cups |
| pecans: 1 cup (chopped) |
| cream cheese: 8 oz (softened) |
| margarine (oleo): 1/2 cup (softened) |
| vanilla extract: 1 tsp |
| powdered sugar: 1 lb |
Gourmet Shop Italian Cream Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
- 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.