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Ms. Sheila’s Italian Cream Cake
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INGREDIENTS: Cake ingredients • ½ cup butter softened • ½ cup vegetable shortening • 2 cups granulated sugar • 6 egg yolks • 2 cups self-rising flour (if you use all- purpose flour add one teaspoon baking soda) • 1 cup chopped pecans
• 1 teaspoon vanilla • 1 cup buttermilk • 1 cup coconut – shredded and sweetened
Frosting ingredients • ¼ cup butter softened • 8 ounces cream cheese at room temperature • 1 pound powdered sugar • 1 teaspoon vanilla • ½ cup chopped pecans
Preparation: Cake directions
Preheat oven to 350º. Grease and flour three 8-inch cake pans. In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well. Add the egg yolks and mix well. Sift the flour and add into the sugar and butter mixture a little at a time alternating with the buttermilk. After mixed well, add coconut and pecans. Fold in the egg whites that you have left and set aside. Fold them in carefully until no pockets remain. Divide evenly between three prepared pans. Bake 25 minutes or until done. Turn out on to a wire rack to cool completely. Frosting directions Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined. Spread between layers of cake and on top and sides. Sprinkle pecans over the top and the sides, I mix them in with my frosting.
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