Italian Cream Cake Recipe

Ingredients :

°5 large eggs (separated)

°1 teaspoon baking soda

°2 cups / 9 ounces

°all purpose flour)

°1 stick (4 ounces) butter (softened)

°1/2 cup shortening

°2 cups sugar (granulated)

°1 cup buttermilk

°1 1/2 teaspoons vanilla extract

°1 c coconut

°1 cup pecans or walnuts (chopped, divided)

+Icing:

°1 package of 8 ounces

°cream cheese (softened)

°1 stick (4 oz) butter

°1 box (1 pound) confectioners’ sugar (about 3 3/4 cups unsifted)

°1 teaspoon vanilla

°1 to 2 t milk or cream

+Topping:

1/4 cup pecans or walnuts (chopped)

Derictionts :

Heat broiler to 350 F. Spread and flour three 8-inch cake skillet.Separate the five eggs, setting the egg whites in a treated steel or glass bowl. Beating egg whites to firm pinnacles structure; set to the side.Consolidate flour and baking soft drink in a bowl; Mix well and put away.In an enormous bowl with an electric blender, beat 1 stick of spread and abbreviate until cushy; add granulated sugar and cream with margarine combination until light and feathery. Add the egg yolks and beat well.Adding flour and soft drink combination to cream blend then again with buttermilk. *Mix in 1 1/2 teaspoons of vanilla.Add the 1 cup coconut and 1 cup cleaved pecans.Consolidate the egg whites.Fill 3 arranged cake container; heat in preheated broiler 25 to 30 minutes or until toothpick embedded in focus tells the truth.IcingBeat cream cheddar with 1 stick of margarine until smooth; beat in the confectioners’ sugar. Add vanilla and beat until smooth. In the event that the icing is exceptionally firm, beat in modest quantities of cream or milk to acquire a decent consistency.Spread over cake layers, then top with 1/4 cup slashed pecans and 1/4 cup coconut, as wanted. See beneath for toasting guidelines.*To switch back and forth between dry fixings and buttermilk, blend in 33% of the flour, then one-half of the buttermilk. Blend in one more third of the flour and the remainder of the buttermilk. Add the leftover flour and blend well.

Enjoy!

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