Italian Cream Cake

This is one of my favorites from my childhood. My Grandmother used to make it. When she had moved in with us, as her Alzheimers advanced, it was probably the last thing she ever cooked (and fortunately, we caught her leaving the sugar out in time to fix it!)

Although I inherited her cookbooks, I could not find her recipe. I had to turn to Google to get one. I figure it must be someone's Grandmother's recipe, right? At any rate, it tastes just the way I remember it. :)

I love to make it for Easter. I've done this off and on for years. I don't know why - maybe the coconut (which one year I dyed green and scattered on the outside)? For many years my parents were the only ones to help me eat it. Husband doesn't like coconut. Half the kids do and half don't. That is still plenty of coconut-likers, though!

The frosting would be amazing on carrot cake, too! I like to leave just a tiny bit in the bowl to eat with a spoon. Yum!

I've made it both ways, and it just seems to turn out fluffier with the use of cake flour.

I take the lazy way and use a single pan. I don't know what size but it's bigger than the 9x13 - I call it my lasagna pan. It holds the 3 layers worth just fine Add about 5 minutes more oven time.

Ingredients

1/2 cup butter or margarine, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups cake flour

1 teaspoon baking soda

1 cup buttermilk

1 cup flaked coconut

Preparation

Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.

Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.

Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.

Ingredients

1 cup chopped pecans

1 (8-ounce) package cream cheese, softened

1/2 cup butter or margarine, softened

1 tablespoon vanilla extract

1 (16-ounce) package powdered sugar, sifted

Preparation

Bake chopped pecans in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Cool.

Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended.