This is one of hubby’s favorite cakes. I hadn’t made one in years, but since the kids were coming over for Sunday dinner today, I made one last night, and it is awesome! This cake is super rich, so a small slice will satisfy you. For more nutty flavor, you can toast the pecans for a few minutes in a non-stick skillet before sprinkling onto the frosted cake.
Holle’s Italian Cream Cake recipe
What you’ll need for the cake:
- ½ cup butter, softened
- ½ cup vegetable shortening
- 1 ¾ cup sugar
- 5 eggs, separated
- 2 cups plain flour
- 1 teaspoon baking soda
- 1 cup whole buttermilk
- 1 ½ teaspoons vanilla
- ½ teaspoon coconut flavoring
For the frosting:
- 8 ounces cream cheese, softened
- ½ cup butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla
Directions:
Beat all ingredients together until smooth.
For garnish:
- Flaked coconut
- Chopped pecans
Directions:
Cream together the butter, shortening, and 1 ½ cups sugar in a large bowl. Add the egg yolks.
Sift together flour and baking soda.
Slowly add flour and buttermilk to bowl, ½ cup of flour and ¼ cup buttermilk at the time. Add vanilla and coconut flavoring.
Beat remaining ½ cup of sugar and egg whites until peaks form. Fold into cake batter.
Divide batter between two greased, floured cake pans.
Bake at 325 degrees for about 45-50 minutes. Cool in pans for 12-15 minutes. Remove to wire racks to cool completely.
When cake layers are cool, frost bottom layer. Add top layer and frost top and sides. Sprinkle with coconut and pecans.