This version contains maraschino cherries for a splash of color.

Italian Cream Cake

Ingredients

• For the Cake:
• 1/2 cup butter
• 1/2 cup shortening
• 2 cup sugar
• 5 eggs, separated
• 2 teaspoon vanilla
• 1 cup buttermilk
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups coconut
• 1 cup pecans, chopped
• 1/2 cup maraschino cherries, drained and chopped
• For the Frosting:
• 1/2 cup butter
• 11 oz. cream cheese
• 1 lb. powdered sugar
• 1 tablespoon vanilla
• 1 cup pecans, chopped

Procedure

1. For the cake: Preheat oven to 350°F. Grease and flour 3 9-inch cake pans.
2. Cream butter and shortening. Add in sugar and beat until light. Add in eggs one at a time. Mix in the vanilla. In a bowl combine the dry ingredients, and add this alternately with the buttermilk. Fold in the coconut, pecans and cherries. Beat the whites until peaked and fold into the cake mixture. Transfer to the three reserved pans and bake for about 30 minutes or until cake tests done. Invert and cool cakes.
3. For the frosting: Cream butter and cream cheese together. Add in the powdered sugar and vanilla and mix until smooth. Stir in the pecans. Use this to spread between the layers and on top of the cake.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.