My original title was "Sweet Southern Treat" but I realized the name of this cake is Italian Cream Cake. I knew before Googling it that there was no way this was Italian. Way too sweet. I was right, it originated in Texas. I love my Southern heritage and all our delicious sweets!
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| Italian Cream Cake (from Texas) |
Italian Cream Cake
1 cup chopped pecans
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 Tbs vanilla extract
2 cups flour
1 tsp baking soda
1 cup buttermilk
1 cup flaked coconut
Heat oven to 350 degrees. Bake 2 cups of chopped pecans (1 cup for cake and 1 cup for icing (if desired)) on a cookie sheet 5-10 minutes, stirring occasionally, until pecans begin to smell toasted and nutty. Do not overbake. Remove from pan and cool completely.
Grease and flour three 9" cake pans (I used 8" pans in photo above). I grease my pans then fit a round of parchment paper in the bottom and then grease again and flour.
In a large bowl, beat butter and shortening at medium speed of mixer until fluffy. Gradually add sugar, mixing well. Add egg yolks, one at a time, beating well after each addition. Mix in vanilla.
In a small bowl, combine flour and soda. Add flour mixture alternately with buttermilk, beating at low speed to combine well after each addition. Stir in coconut.
In a separate bowl, beat egg whites until stiff peaks form. Fold egg whites into cake batter. Pour batter into prepared pans.
Bake for 25 minutes or until cake tester comes out clean. Cool in pans on wire rack for 10 minutes. Remove cakes from pans and cool completely on wire racks.
Spread Nutty Cream Cheese Frosting between layers and over tops and sides of cake.
Nutty Cream Cheese Frosting
12 oz cream cheese, softened
3/4 cup butter, softened
1 Tbs vanilla
5 1/2 cups (24 oz ) powdered sugar, sifted
1 cup chopped and toasted pecans
Beat cream cheese, butter and vanilla at medium speed of electric mixer until creamy. Add powdered sugar at low speed until blended. Beat frosting at high speed until smooth. Stir in nuts.
