ITALIAN CREAM CAKE

Italian Cream Cake 

Yield

1 (3-layer)

This cake is sure to win raves in your home - as it did in our Test Kitchens.

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 Garnishes: toasted pecan halves, chopped pecans

Step 1

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Step 2

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.

Step 3

Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.

Step 4

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Step 5

Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.