Italian Cream Cake

Looking for Italian-style dessert? Then check out this delicious cream cake that’s garnished with pecans – a perfect treat to your guest.

  • Prep Time 20 min
  • Total Time 2 hr 40 min
  • Servings 18

Ingredients

2
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon salt
2
cups sugar
1
cup butter or margarine, softened
1/2
cup shortening
1
teaspoon vanilla
5
eggs, separated
1
cup buttermilk
2
cups flaked coconut
1
cup finely chopped pecans
1
container (1 lb) cream cheese creamy ready-to-spread frosting
Additional chopped pecans, if desired
  • 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
  • 2 In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended.
  • 3 In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan.
  • 4 Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
  • 5 Frost cake. Garnish with additional chopped pecans.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
499
,
% Daily Value
Total Fat
29g
29%
(Saturated Fat
13g,
13%
),
Sodium
331mg
331%;
Total Carbohydrate
55g
55%
(Dietary Fiber
2g
2%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 3 Other Carbohydrate; 1/2 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.