Italian Cream Cake - 2

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - softened
1/2 cup	99g / 3.5oz	Shortening
2 cups	396g / 13oz	Sugar
5		Egg yolks
2 cups	125g / 4.4oz	Flour
1 teaspoon	5ml	Baking soda
1 cup	237ml	Buttermilk
1 teaspoon	5ml	Vanilla
1		Coconut
1 cup	146g / 5.1oz	Walnuts - chopped
5		Egg whites - stiffly beaten
8 oz	227g	Cream cheese - softened
1/2 cup	99g / 3.5oz	Butter - softened
1 lb	454g / 16oz	Confectioners sugar
1 teaspoon	5ml	Vanilla
1/2 cup	73g / 2.6oz	Walnuts - chopped

Recipe Instructions

Cream 1/2 cup butter, shortening, and sugar in a mixing bowl until light and fluffy. Add egg yolks; beat well.

Mix flour and baking soda together. Add to batter mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition.

Stir in coconut and 1 cup walnuts. Fold in egg whites.

Pour into 3 greased and floured 9 inch cake pans.

Bake at 350F for 25 minutes, or until layers test done. Cool in pans for several minutes.

Remove to wire racks to cool completely.

Combine cream cheese and 1/2 cup butter in mixing bowl; beat well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped walnuts.

Spread between layers and over top and side of cooled cake. Chill in refrigerator.

Cake will be easier to cut if stored in refrigerator for 24 hours.

Source:
Mrs. V. Courtlandt Smith, III

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