ITALIAN CREAM CAKE RECIPES

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

Steps:

• Beat butter at medium speed until softened and smooth. Gradually add sugar, beating on medium speed 4 to 5 minutes. Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared. Add Vanilla extract.
• In a separate bowl, add flour, baking soda, and salt, whisk at least 30 seconds to blend. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture (that is 3 additions of dry ingredients and 2 additions of buttermilk) Mix at low to medium speed after each addition until blended. Add pecans and coconut; using a spoon, stir well. Fold in stiffly beaten egg whites.
• Beat egg whites at high speed until stiff peaks form. Using a spatula or spoon, gently fold into batter. Spoon batter into three 8 or 9? round cake pans. Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed and beat until fluffy, approximately 1 minute, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.
• This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.
• For the filling, we spread the frosting between the layers then pressed in some of the chopped pecans. After the cake was completely frosted, we pressed the remaining chopped pecans around the bottom half of the cake. The traditional way to frost this cake is to stir all the pecans into the cream cheese frosting then frost the cake.