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Receta Italian Cream Cake (From Beth Lott's Mom)
by Global Cookbook

Italian Cream Cake (From Beth Lott's Mom)
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  Raciónes: 10

Ingredientes

  • 1/2 c. shortening room temperature
  • 1 stk butter room temperature
  • 2 c. sugar
  • 5 x Large eggs separated, and at room temperature
  • 2 c. flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 c. buttermilk room temperature
  • 2 c. shredded coconut
  • 1 c. finely-minced pecans or possibly walnuts
  • 1 tsp vanilla extract
  • 1 pkt cream cheese - (8 ounce) room temperature
  • 1/4 c. butter softened, and at room temperature
  • 1 tsp vanilla
  • 1 box powdered sugar - (16 ounce) sifted
  • 3/4 c. finely-minced pecans or possibly walnuts

Direcciones

  1. Preheat the oven to 325 degrees and grease and flour 3 (9-inch) cake pans.
  2. In the bowl of an electric mixer cream the shortening, butter and sugar till light and fluffy. Add in the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or possibly parchment paper. With the mixer on low speed, add in the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
  3. In a separate bowl, beat the egg whites till stiff, and gently fold into the prepared batter. Add in the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 min, or possibly till golden and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cold in the pans for about 10 min before turning them out onto a wire rack to finish cooling. When the cakes are completely cold, stack the layers with the frosting and frost the sides and top.
  4. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat till smooth and creamy. Add in the sifted powdered sugar and mix till thoroughly combined. Add in the nuts and fold together. Keep refrigerated till you are ready to frost the cake.
  5. This recipe yields 1 (3-layer) cake; 10 servings.