Italian Cream Cake

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Time to Prepare this Recipe 60 minutes Prep: 35 minutes Cook: 25 minutes
Calories Per Serving and Nutrition Information 2123 calories per serving view nutrition facts
# of servings this recipe makes 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 109.0g167%
 Saturated Fat 56.0g280%
 Trans Fat 0.0g
Cholesterol 188mg63%
Sodium 711mg30%
Total Carbohydrate 275.0g92%
 Dietary Fiber 8.0g33%
 Sugars 217.0g
Protein 26.0g52%
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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