Italian Cream Cake

60 minutes Prep: 35 minutes Cook: 25 minutes

2123 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

1/2	cup	butter	softened
1/2	cup	vegetable shortening
2	cups	sugar
5	each	egg yolks
2	cups	flour, all-purpose
1	teaspoon	baking soda
1	cup	buttermilk
1	teaspoon	vanilla extract
3	ounces	coconut	canned
1	cup	walnuts	chopped
5	each	egg whites	stiffly beaten
8	ounces	cream cheese	softened
1/2	cup	butter	softened
1	pound	powdered sugar
1	teaspoon	vanilla extract
1/2	cup	walnuts	chopped

Directions

Cream 1/2 c butter, shortening, and sugar in a mixing bowl.

Add egg yolks; beat well.

Mix flour and baking soda together.

Add to batter mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition.

Stir in coconut and 1 cup walnuts.

Fold in egg whites.

Pour into 3 greased and floured 9 inch cake pans.

Bake at 350F for 25 minutes, or until layers test done.

Cool in pans for several minutes.

Remove to wire racks to cool completely.

Combine cream cheese and 1/2 cup butter in mixing bowl; beat.

Add confectioners sugar and 1 tsp vanilla; mix well.

Stir in 1/2 cup chopped walnuts.

Spread between layers and over top and side of cooled cake.

Chill in refrigerator.

Cake will be easier to cut if stored in refrigerator for 24 hours.

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Nutrition Facts

Serving Size 523g

Amount per Serving

Calories 2123 46% of calories from fat

	% Daily Value*
Total Fat 109.0g	167%
Saturated Fat 56.0g	280%
Trans Fat 0.0g
Cholesterol 188mg	63%
Sodium 711mg	30%
Total Carbohydrate 275.0g	92%
Dietary Fiber 8.0g	33%
Sugars 217.0g
Protein 26.0g	52%

Vitamin A	45%		Vitamin C	3%
Calcium	18%		Iron	32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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