KATHY'S ITALIAN CREAM CAKE RECIPE          Kathy Freda - June 11, 2005

Makes one 3 layer cake

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Ingredients:

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup flaked coconut
• Nutty Cream Cheese Frosting (see recipe below)
• Garnishes: toasted pecan halves, chopped pecans
  

Instructions:

• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.  Add egg yolks, one at a time, beating until blended after each addition.  Add vanilla; beat until blended.
•  Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed until blended after each addition.  Stir in coconut.
• Beat egg whites until stiff peaks form; fold into batter.  Pour batter into three greased and floured 9-inch round cakepans.
• Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
• Spread Nutty Cream Cheese Frosting (see below) between layers and on top and sides of cake.  Garnish, if desired. Yields 1 (3-layer) cake. 

Nutty Cream Cheese Frosting

Ingredients:

• 1 cup chopped pecans
• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 tablespoon vanilla extract
• 1 (16-ounce) package powdered sugar, sifted

Instructions:

• Place pecans in a shallow pan; bake at 350 degrees for 5 to 10 minutes or until toasted, stirring occasionally.  Cool.
• Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy.  Add sugar, beating at low speed until blended.  Beat at high speed until smooth; stir in pecans. Yields about 4 cups.

Buon Appetito

Kathy