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Favorite Italian Cream Cake
 
recipe image
Prep Time: 40 Minutes
Cook Time: 20 Minutes
Ready In: 60 Minutes
Servings: 12
Marilyn Morel KEENE, NEW HAMPSHIRE Here’s a scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million.) Pecan lovers will eagerly accept a second slice.
Ingredients:
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs
1 teaspoon vanilla extract
2 cups king arthur unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup chopped pecans
1/2 cup flaked coconut
cream cheese frosting:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup coarsely chopped pecans
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Store in the refrigerator. Yield: 12 servings.
By RecipeOfHealth.com