Wednesday, October 20, 2010

Angie's Italian Cream Cake


This is a rich cake that will make people come back for more. A lovely cake to serve for birthdays, holidays, or to take for pot luck.

Angie's Italian Cream Cake

1 stick butter (1/2 cup)
1/2 cup shortening*
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 tsp. baking soda
2 cups flour
1 cup coconut
1 cup chopped pecans
2 tsps. real vanilla extract
Frosting, follows

Cream butter, shortening, and sugar till light and fluffy. Add eggs yolks, beat well. Beat egg whites until they are stiff and hold peaks; set aside. Combine the buttermilk and baking soda, then add alternately to the creamed mixture with the flour, beginning and ending with flour. Add vanilla. Stir in coconut and pecans. Fold in egg whites. Pour into well-greased 10" tube pan or bundt pan and bake at 350 degrees for one hour or until tests done. Allow to cool in pan for 10 minutes before inverting onto wire rack to cool. When completely cool, frost. You may garnish with whole nutmeats, if desired. Keep chilled until time to serve.
You can make these in 9" rounds; adjust the baking time.

Cream Cheese Frosting

8 ounces cream cheese, room temperature
1 ound of powdered sugar, sifted
1 tsp. vanilla

Beat the cheese, then add in sugar and vanilla, beat till creamy. For a richer and creamier icing add 1 stick softened butter and beat with the cheese before adding sugar and vanilla.


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