Italian Cream Cake

Italian Cream Cake
Recipe submitted by David Gaimari

You will not be able to resist this cake!  The icing is over-the-top delicious!

Ingredients:

Cake
1 cup buttermilk
1 teaspoon baking soda
5 large eggs, separated
1 cup pecans, in pieces
2 cups flour
2 cups sugar
1 stick butter, softened
1/2 cup Crisco
1 teaspoon vanilla
2 cups angel flake coconut

Icing
2  sticks butter, softened
2 (8 oz) cream cheese packages, @ room temperature
2 teaspoons vanilla
2 pounds powdered sugar
2 cups pecans, in pieces

Directions:

Cake

Preheat oven to 325 degrees.

Separate the eggs whites and yolks into two small bowls.

Stiffly beat the egg whites and set aside.

Mix the baking soda and buttermilk together in a small bowl; set aside.

In an electric mixer, cream the sugar, Crisco and butter together.  Once creamed, add the egg yolks and blend well.  Add the buttermilk, flour and vanilla.

Fold in the egg whites, then pecans, and then the coconut.

Pour into 3 round (greased & floured) cake pans.

Bake for 25 to 30 minutes.

Icing

Cream butter, cream cheese and vanilla in an electric mixer.  Add the powdered sugar and mix well.  Stir in pecan pieces.

Serves 12

Recipe submitted by David Gaimari