Italian cream cake is deliciously decadent on the inside and rich and creamy on the outside. This recipe for Italian cream cake can be made in two parts: the cake and the frosting. You can also make the frosting ahead of time and refrigerate it until you are ready to bake the cake.
Italian Cream Cake Recipe
Ingredients You Will Need:
½ cup shortening
½ cup butter
1 �" cups sugar
5 eggs, separated
1 cup buttermilk (or milk)
⅜ teaspoon baking soda
½ teaspoon salt
2 cups flour
1 teaspoon vanilla extract
2 cups shredded coconut (or one small can)
1 cup chopped pecans (toasting is optional)
¼ teaspoon cream of tarter
Italian Cream Cake Frosting Ingredients:
½ cup butter
1 package of cream cheese (8 ounces)
4 cups powdered sugar
¾ teaspoon of vanilla extract
1 cup chopped pecans
Beat the shortening, butter and sugar together in a large bowl. Add the egg yolks and beat again. Stir in the remaining ingredients, except the egg whites and cream of tarter, alternating between the buttermilk and the dry ingredients. In a separate bowl, take the egg whites and cream of tarter and blend together. Fold the egg white and cream of tarter mixture into the rest of the ingredients.
Pour the ingredients into a greased baking pan. Bake at 350 degrees for about 30 to 40 minutes. Let cool for about ten minutes once finished.
Italian Cream Cake Frosting
Combine the butter, cream cheese, sugar and vanilla extract with an electric mixture. Stir in the pecans last. Frost the cake with your homemade icing and sprinkle a few coconut flakes and pecans on top of the cake for decoration.
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