Italian Cream Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
1/2 cup butter or margarine, room temperature
1/2 cup solid vegetable shortening
2 cups granulated sugar
5 egg yolks
2 cups cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup flaked coconut
1 cup chopped pecans
5 stiffly beaten egg whites
Preheat oven to 325°F. Grease pan(s) using Pan Release.
In a medium mixing bowl, sift flour and other dry ingredients together. Set aside. In a large mixing bowl cream butter, shortening, and sugar until light and fluffy. Add yolks and vanilla. Beat well. Add sifted dry ingredients alternately with buttermilk. Add coconut and pecans. Fold in beaten egg whites.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
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