Cake #32: Italian Cream Cake

Although not the prettiest cake in town, this Italian Cream Cake is one of the best-tasting cakes one could ever imagine! The recipe creates a 3-layer cake that is stuffed with pecans and coconut and then covered in an ultra-sweet cream cheese icing. This cake is bound to be well-liked; however, I will warn that the extreme richness will allow few to finish their slice!

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Italian Cream Cake

1 cup Buttermilk

1 tsp. baking soda

5 eggs, separated

2 cups sugar

1 stick butter

½ cup shortening

2 cups flour, sifted

1 tsp. vanilla

1 cup chopped pecans

1 small can coconut

Combine soda and buttermilk and let stand. Before mixing cake, beat separated egg whites until stiff. Set aside. Cream sugar, butter, and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Fold in egg whites. Gently stir in pecans and coconut. Back in 3 9-inch greased, floured layer pans at 325 for 25-35 minutes. Frost cake with Cream Cheese Icing when cool.

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Cream Cheese Icing

8 oz. cream cheese, softened

½ stick butter

1 box powdered sugar

1 tsp. vanilla

1 cup chopped pecans

Beat cheese and margarine until smooth. Add sugar and beat well. Add vanilla and pecans stir well. Frost cake between layers; on top, and on the sides.