Grandma Barb's Italian Cream Cake and Frosting

DivasCanCook's picture

Oct. 09, 2013

My grandma Barb makes a mean Italian Cream Cake and here is the recipe she uses. Of course I've adapted it juuuuust a teeny weeny bit (shhh..don't tell her) but it still packs that good southern, old-fashioned flavor and bakes up moist and fluffy. Wanna know something? I'm not really a big fan of Italian Cream Cake but I adore this one and it gets rave reviews whenever I take it places.

Best of all it's really easy to make and the flavor...that buttery-vanilla-coconut-pecan flavor is just heavenly!! Ok enough of me swooning over this cake, just got make it!!

Ingredients

For cake
Butter flavored shortening 1/2 Cup (8 tbs)
Butter 1/2 Cup (8 tbs) , softened
White sugar 2 Cup (32 tbs)
Eggs 5 , separated ((at room temperature))
Real vanilla extract 3 Teaspoon
Cake flour 2 Cup (32 tbs)
Baking soda 1 1/2 Teaspoon
Buttermilk 1 Cup (16 tbs) ((at room temperature))
Finely shredded sweetened coconut flakes 1 1/2 Cup (24 tbs)
For frosting
Cream cheese 16 Ounce ((at room temperature))
Confectioners sugar 4 Cup (64 tbs)
Vanilla extract 2 Teaspoon
Chopped pecans 1 1/2 Cup (24 tbs)

Directions

For directions, please visit http://divascancook.com/2013/10/italian-cream-cake-recipe-wedding-hummingbird-cake.html

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 971Calories from Fat 446

 % Daily Value*

Total Fat 51 g78.5%

Saturated Fat 19 g95%

Trans Fat 0 g

Cholesterol

Sodium 398 mg16.58%

Total Carbohydrates 119 g39.7%

Dietary Fiber 5 g20%

Sugars 89 g

Protein 13 g26%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet