Italian Creme Cake
|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Shortening||1⁄3 Cup (5.33 tbs)|
|Sugar||1 3⁄4 Cup (28 tbs)|
|All purpose flour||1 3⁄4 Cup (28 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Buttermilk||3⁄4 Cup (12 tbs)|
|Chopped pecans||3⁄4 Cup (12 tbs)|
|Cream cheese frosting||1 Cup (16 tbs)|
|Coconut||1⁄2 Cup (8 tbs) (Toasted)|
1 Grease and flour three 8x1 1/2-inch or 9x1 1/2 inch round baking pans. Set aside.
2 In a large mixing bowl beat butter or margarine and shortening with an electric mixer until combined. Add sugar; beat on medium speed until mixture is light and fluffy. Add egg yolks and vanilla; beat well.
3 In a medium mixing bowl combine flour, baking powder, and soda. Add dry mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in pecans.
4 Thoroughly wash the beaters. In a medium mixing bowl beat egg whites with an electric mixer on high speed until stiff peaks form (tips stand straight). Stir about one-third of the egg whites into the cake batter. Fold in remaining whites. Pour batter evenly into prepared pans.
5 Bake in a 350° oven for 25 to 30 minutes for 8-inch pans (or 18 to 22 minutes for 9-inch pans) or until wooden toothpicks inserted near centers come out clean. Cool on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.
6 Frost the top of 1 cake layer with Cream Cheese Frosting. Top with another layer, frost, and then top with the last layer. Frost top and side of cake with remaining frosting. Sprinkle top with toasted coconut. If desired, garnish with pecan halves. Cover loosely and store cake or any leftovers in the refrigerator for up to 2 days