Italian Cream Cake, Yum!

Italian cream cake — my husband's favorite, but only this recipe homemade by little ‘ol me. I'm definitely NOT a baker but I hunker down with this somewhat complicated –- and slightly altered – recipe, and my family agrees this is their favorite too…and scrumptious!

Cake:

·      1/2 cup (one stick) unsalted butter, plus more for greasing

·      2 cups all-purpose flour, plus more for dusting

·      1 teaspoon baking soda

·      1/2 cup vegetable shortening

·      2 cups sugar

·      5 large eggs, separated

·      1 cup buttermilk, well shaken

·      2 teaspoons vanilla extract

·      1 cup chopped pecans

·      1 cup sweetened shredded coconut

·      2 tablespoons orange zest

·      cooking spray optional

Italian Cream frosting:

·      8 oz cream cheese, at room temperature

·      4 tablespoons (1/2 stick) butter, at room temperature

·      1 pound confectioners’ sugar

·      1-2 teaspoons vanilla extract

·      1 cup chopped pecans

·      add 2 tablespoons orange zest to icing

Directions:

For cake: Preheat oven to 350°F. Grease and lightly flour three 8-inch cake pans. (must be 8-inch pans.)

Sift flour and baking soda together and set aside.

With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with the buttermilk. Add the vanilla, coconut, orange zest, and nuts and stir well to incorporate.

In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.

Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. Actually, it's better to use a toothpick. The cake is done if the toothpick comes back clean. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.

For the frosting: With the electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth. Stir in the orange zest and pecans.

When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake.

Enjoy our favorite cake!

Can freeze cake if any is dared to be left over! :)

If you try our family favorite, I’d love to hear what you think—and I’d love to know what recipe is a favorite in your family in the comments below!