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Italian Cream Cake
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1 cup | Butter |
2 cups | Sugar |
5 | eggs, separated |
1 tsp | baking soda |
1 cup | Buttermilk |
2 1/2 cups | cake flour, sifted |
2/3 cup | Chopped pecans |
3 1/2oz | flaked coconut |
1 tsp | vanilla |
½ tsp | Cream of tartar |
3 tbsp | light rum |
Pre heat the oven to 350° Cream the shortening, butter and sugar until light and fluffy. Add the egg yokes, one at a time, and beat well after each addition. Mix soda and flour. Add buttermilk alternately to butter mixture with dry ingredients, ending with flour. Stir in vanilla, coconut and pecans Beat egg whites until foamy and add tartar. Beat until stiff peaks. Fold into cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 25 minutes or until done. Cool 10 minutes, then remove from pan. This cake is delicious iced with Cream Cheese Frosting and looks beautiful with toasted coconut rolled around the sides. It is a very tender cake and can be hard to slice but worth it! Cream Cheese Frosting | |
11oz | Cream cheese at room temp |
¾ cup | butter at room temp |
16 oz | powdered sugar sifted |
1 ½ tsp | vanilla extract |
1 ½ cups | pecans finely diced |
Beat first three ingredients until smooth. Gradually add sugar till fluffy. Stir in Vanilla and pecans.
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