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Italian Cream Cake
5 eggs, separated
1
⁄2 cup (125 mL) butter
or margarine
1
⁄2 cup (125 mL)
shortening
1
3
⁄4 cups (425 mL) sugar
2 cups (500 mL)
all-purpose flour
1 tsp (5 mL) baking
soda
1 cup ( 250 mL)
buttermilk
1 tsp (5 mL) vanilla
2 cups (500 mL)
coconut
1 cup (250 mL)
chopped pecans
Place egg whites in mixer bowl. Attach bowl and
wire whip to mixer. Turn to Speed 8 and whip 2
1
⁄2
to 3 minutes, or until egg whites are stiff but not
dry. Place egg whites in another bowl.
Place butter, shortening, and sugar in mixer
bowl. Attach bowl and flat beater to mixer. Turn
to Speed 4 and mix about 2
1
⁄2 minutes, or until
light and fluffy. Continuing on Speed 4, add egg
yolks, one at a time, mixing about 15 seconds
after each addition. Stop and scrape bowl.
Mix flour and baking soda. Add half to sugar
mixture in mixer bowl. Turn to Speed 2 and mix
about 30 seconds. Add buttermilk, vanilla, and
remaining flour mixture. Gradually turn to Speed
4 and beat about 1 minute.
Add coconut and pecans. Turn to STIR Speed and
mix just until blended. Remove bowl from mixer.
Gently fold in beaten egg whites with spatula
just until blended. Pour batter into greased and
floured 13 x 9 x 2" (33 x 23 x 5 cm) baking pan.
Bake at 350°F (180°C) for 40 to 50 minutes, or
until toothpick inserted in center comes out
clean. Cool completely on wire rack. Spread with
Cream Cheese Frosting.
Yield: 15 servings.
NOTE: For best flavor, chill cake in refrigerator
several hours or overnight.
Place all ingredients in mixer bowl. Attach bowl
and flat beater to mixer. Turn to Speed 2 and
mix about 30 seconds, or until blended. Stop and
scrape bowl. Turn to Speed 4 and beat about
2 minutes, or until smooth and creamy. Spread
on cooled cake.
Per serving: About 626 cal, 7 g protein, 77 g
carb, 33 g fat, 112 mg chol, 351 mg sodium.
Cream Cheese Frosting
4 cups (1 L)
powdered sugar
1 package (8 oz
[250 g]) light cream
cheese, softened
1
⁄2 cup (125 mL) butter
or margarine,
softened
1 tsp (5 mL) vanilla