Favorite Italian Cream Cake |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Marilyn Morel KEENE, NEW HAMPSHIRE Hereâs a scrumptious cake that melts in your mouth and makes you say, âMil a Grazi!â (Thanks a million.) Pecan lovers will eagerly accept a second slice. Ingredients:
1/2 cup butter, softened |
1/2 cup shortening |
2 cups sugar |
5 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/4 teaspoon salt |
1 cup buttermilk |
1 cup chopped pecans |
1/2 cup flaked coconut |
cream cheese frosting: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/2 cup butter, softened |
3-3/4 cups confectioners' sugar |
1 teaspoon vanilla extract |
1 cup coarsely chopped pecans |
Directions:
1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectionersâ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Store in the refrigerator. Yield: 12 servings.
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