Italian Cream Cheese Cake Recipe
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans
CREAM CHEESE FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans
In a large bowl, cream the butter, shortening and sugar until light and
fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda;
add to creamed mixture alternately with buttermilk. Beat just until
combined. Stir in coconut and pecans.
In a small bowl, beat egg
whites until stiff peaks form. Fold a fourth of the egg whites into
batter, then fold in remaining whites. Pour into three greased and
floured 9-in. round baking pans.
Bake at 350° for 20-25 minutes or
until a toothpick inserted near the center comes out clean. Cool for 10
minutes before removing from pans to wire racks to cool completely.
In a large bowl, beat cream cheese and butter until smooth. Beat in
confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread
frosting between layers and over top and sides of cake. Store in the
refrigerator. Yield: 12 servings.