An old fashioned moist cake flavored with coconut and nuts, then topped with Cream Cheese Frosting. The ground nuts give it a special taste and texture. If you are looking for something easy to whip but delicious for a bake sale or to serve in any special occasion, this recipe is for you! Here is an easy dessert recipe for Italian Cream Cake.
2 cups sugar
1/2 cup solid vegetable shortening
1 stick butter
5 eggs, separated
1 teaspoon vanilla flavoring
1 cup buttermilk
1 teaspoon baking soda
2 cups sifted self-rising flour
1 cup pecans, ground
3.5 ounces Angel Flake coconut
Cream Cheese Frosting
1 stick butter
8 oz. cream cheese
1 teaspoon vanilla
1 lb. powdered sugar
4-6 tablespoon milk
Preheat oven to 350F. Lightly grease three 8-inch baking pans with cooking spray.
In a medium bowl, cream together shortening and butter. Add sugar and cream until light and fluffy. Beat in the egg yolks, one at a time, creaming after each addition. Stir in vanilla.
In a small bowl, mix together soda and buttermilk and quickly add alternately with flour to creamed mixture. Fold in ground nuts and coconut.
Divide batter into the prepared pans and bake 25-30 minutes, or until cake tester inserted in the center comes out clean. Cool cakes in baking tins for 10 minutes before removing from pans to cool completely on a wire rack.
Meanwhile, prepare the cream cheese frosting. Mix together room temperature butter and cream cheese. Stir in vanilla. Beat in sugar adding enough milk to make a soft spreading consistency.
Place one cake layer on a plate and spread 2/3 of frosting on top. Place another cake layer and top with 2/3 cup icing and the remaining layer, ending with cake. Spread remaining frosting over entire cake. Garnish with more chopped nuts if desired. This Italian Cream Cake is best served at room temperature.