• 12servings
  • 60minutes
  • 845calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, D
MineralsNatrium, Fluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup shortening

  2. 2 cups sugar

  3. 5 eggs

  4. 2 cups all-purpose flour

  5. 1 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 1 cup buttermilk

  8. 1 cup chopped pecans

  9. 1/2 cup flaked coconut


  11. 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

  12. 1/2 cup butter, softened

  13. 3-3/4 cups confectioners' sugar

  14. 1 teaspoon vanilla extract

  15. 1 cup coarsely chopped pecans

Instructions Jump to Ingredients ↑

  1. Favorite Italian Cream Cake Recipe photo by Taste of Home In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut.

  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Store in the refrigerator. Yield: 12 servings.


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