Italian Cream Cake From Beth Lotts Mom Recipes

ITALIAN CREAM CAKE

Steps:

• For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
• COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
• BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
• For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

MOM'S ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325 degrees.
• Combine baking soda and buttermilk, let stand a few minutes.
• Cream sugar, butter, and shortening.
• Add egg yolks, one at a time, beating well after each addition.
• Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
• Place this mixture in a separate bowl.
• Wash and dry the mixing bowl.
• Beat egg whites until stiff.
• Fold egg whites into batter.
• Stir in pecans and coconut (gently).
• Bake in 3 (9 inch) greased, floured layer pans.
• Bake about 25 minutes, or until cake looks done.

ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM) RECIPE

Steps:

• Preheat the oven to 325 degrees and grease and flour 3 (9-inch) cake pans. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add 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 parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top. 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 until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake. This recipe yields 1 (3-layer) cake; 10 servings.