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Italian Cream Cake
- 1 c (2 cubes) butter, softened
- 2 c sugar
- 5 eggs, separated
- 1 1/2 tsp vanilla
- 2 c all-purpose flour
- 1 tsp baking soda
- 1 c buttermilk
- 3/4 c flaked sweetened coconut
- 1 c pecans, finely chopped
Beat butter at a medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until just blended after each addition. Stir in coconut and pecans.
Beat egg whites until stiff peaks form and fold into batter. Pour batter into 3 greased and
floured 9″ cake pans. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Frosting (if you want ample – to frost between the layers and generously all around and on top of the cake – consider doubling the recipe)
- 12 oz cream cheese, softened
- 3/4 c butter (12 T), softened
- 2 tsp vanilla
- 1 lb box (16 oz) powdered sugar
- 1 cup chopped pecans
- 1 c flaked sweetened coconut (optional)
Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, a little at a time, beating at low speed until blended. Then beat frosting at high speed very briefly – just until smooth; stir in pecans (and coconut, if you’re using it).
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