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Italian Cream Cake
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Recipe Information
Jenny Starus

Serves/Makes:12 or more

  • 1/2 cup (125 ml) butter, softened
  • 1/2 cup (125 ml) vegetable shortening
  • 2 cups (475 ml) sugar
  • 5 eggs, separated
  • 2 cups (475 ml) all-purpose flour
  • 1 tsp (5 ml) baking soda
  • 1 cup (225 ml) buttermilk
  • 1 tsp (5 ml) vanilla
  • 1 3-1/2 oz (98 grm). can flaked coconut
  • 1 cup (225 ml) chopped pecans
  • Cream Cheese Icing:
  • 1 8 oz (224 grm). package cream cheese, softened
  • 1/2 cup (125 ml) butter, softened
  • 1 1 lb (.5 kg). box powdered sugar, sifted
  • 1 tsp (5 ml) vanilla
  • chopped pecans
  • Cream butter and shortening.
  • Add sugar, beat until mixture is smooth.
  • Add egg yolks and beat.
  • Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
  • Stir in vanilla, coconut, and pecans.
  • Fold in stiffly beaten egg whites.
  • Pour batter into well greased 13 x 9 x 2-inch baking pan.
  • Bake at 350 degrees (175 C.) for 40 to 45 minutes.
  • Cream Cheese Icing:
  • Beat cream cheese until smooth.
  • In separate bowl, combine sugar and butter; mix well.
  • Add to cream cheese.
  • Stir in vanilla and beat until smooth.
  • Frost cool cake in pan.
  • Top with chopped pecans.
  • Store in refrigerator.

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