Recipe for Italian Cream Cake


1/2 cup (125 ml) vegetable shortening (I use Crisco)
1 stick butter, unsalted and at room temperature
2 cups (475 ml) sugar
5 eggs, separated, (I use Jumbo)
1 tsp (5 ml) baking soda
2 cups (475 ml) flour
1/2 tsp (2 ml) salt
1 cup (225 ml) buttermilk
1 tsp (5 ml) pure vanilla extract
2 cups (475 ml) coconut, shredded
1 cup (225 ml) pecans, chopped (almonds are good also)
1 stick of butter, unsalted and at room temperature
8 oz (224 grm). cream cheese
1 tsp (5 ml) pure vanilla extract
1 tbsp (15 ml) milk (or coffee for awesome flavor)
1 lb (.5 kg). box powdered sugar
1 cup (225 ml) pecans, chopped (if you use almonds in cake, use them here too)


Preheat oven to 350 degrees (175 C.).
Butter and flour three 9" cake pans.
Cream together shortening, butter, and sugar.
Add 5 egg yolks, one at a time, beating after each addition.
Add dry ingredients along with buttermilk and vanilla.
Stir in coconut and pecans (or almonds).
Beat the egg whites until they hold peaks.
Fold in stiffly beaten egg whites to the batter.
Pour equal amounts into the three prepared cake pans.
Bake for 30 minutes.
Remove when baked and let cool on waxed paper on racks.
Cream together butter and cream cheese.
Add vanilla and hot milk (or coffee).
Add powdered sugar until desired consistency for spreading.
Add pecans or almonds and blend well.
This cake can be greatly enchanced and made into something purely stellar in appearance and taste using chocolate granache for the filling and then continue to use this recipe's icing for the outside layer.
This is rich and truly Italian and acutally an easy cake to make. Enjoy it with hot rich coffee.

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