Italian Cream Cake Variation

• talian Cream Cake Recipe with Buttercream Frosting
• Author: Paula Jones
• Prep time: 15 mins Cook time: 25 mins Total time: 40 mins
• Serves: 12 slices
• Italian Cream Cake Recipe with Buttercream Frosting is full of coconut and pecans and smothered in buttercream frosting. This classic recipe is the creme de la creme of stacked layer cakes.
• Ingredients
• For Cake
• A1/2 cup butter, softened
• A1/2 cup solid vegetable shortening
• 2 cup sugar
• 3 egg yolks
• 2 cups all purpose flour
• 1 teaspoon soda
• 1 cup buttermilk
• 1 teaspoon good vanilla extract
• 1 and A1/2 cup frozen shredded coconut
• 1 cup finely chopped pecans
• 5 egg whites, stiffly beaten
• Buttercream
• 1 cup real butter, no substitutions, at room temperature
• 3 and A1/2 cups confectioners confectioners sugar, sifted
• 2 teaspoons good vanilla extract
• 2 tablespoon heaving whipping cream

1. Instructions
2. For Cake
3. Preheat oven to 350 degrees F. Spray or grease and flour 2 (or 3) 8 inch round cake pans.
4. Separate eggs and beat whites until stiff.
5. Cream butter and shortening. Add sugar and beat until mixture is smooth.
6. Add egg yolks and beat well.
7. Combine flour and baking soda in another bowl; stir to combine.
8. Add four mixture alternately with buttermilk.
9. Add vanilla
10. Add coconut and pecan.
11. Fold in egg whites.
12. Pour batter into 2 or 3 greased and floured 8 inch cake pans.
13. Bake at 350 degrees F for 25 mintues
14. Test center with a pick, if no crumbs or dry crumbs remain on pick, your cake is ready.
15. Cool on a wire rack before frosting.
16. For Buttercream
17. Cream butter, slowly add confectioners sugar one cup at a time.
18. Add vanilla and whipping cream. Beat until smooth.
19. Frost cool cake.

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Taken from www.epicurious.com/recipes/member/views/italian-cream-cake-variation-58383910 (may not work)