Italian Cream Cake

35 minutes Prep: 10 minutes Cook: 25 minutes

698 calories per serving view nutrition facts

12 servings suggest servings

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Ingredients

1/2	cup	butter
1/2	cup	vegetable shortening
2	cups	sugar
5	large	eggs	separated
2	cups	flour, all-purpose
1	teaspoon	baking soda
1	cup	buttermilk
1	teaspoon	vanilla extract
3 1/2	ounces	coconut flakes
1	cup	pecans	finely chopped

Icing
8	ounces	cream cheese	softened
1/4	cup	butter
1	pound	powdered sugar	sifted
3	tablespoons	water
1	teaspoon	vanilla extract
1/3	cup	pecans	finely chopped

Directions

Preheat oven to 325 degrees F.

Cream butter and shortening; add sugar and beat until mixture is smooth.

Add egg yolks one at a time, beating thoroughly after each addition.

Combine flour and soda; add to creamed mixture alternately with buttermilk.

Stir in vanilla.

Add coconut and chopped pecans.

Fold in stiffly beaten egg whites.

Pour batter into 3 greased and floured 8 inch cake pans.

Bake for 25 minutes or until cake tests done.

Cool.

ICING: Blend cream cheese and butter until smooth.

Add powdered sugar and water, beating until smooth.

Add vanilla and blend.

Spread between layers and top and sides.

Sprinkle top with pecans.

NOTE: For more flavor and taste, coconut and pecans may be added between the layers.

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Nutrition Facts

Serving Size 191g

Amount per Serving

Calories 698 45% of calories from fat

	% Daily Value*
Total Fat 35.0g	53%
Saturated Fat 18.0g	89%
Trans Fat 0.0g
Cholesterol 141mg	47%
Sodium 239mg	10%
Total Carbohydrate 92.0g	31%
Dietary Fiber 3.0g	12%
Sugars 73.0g
Protein 9.0g	17%

Vitamin A	15%		Vitamin C	1%
Calcium	7%		Iron	12%

* 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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