Juanita's Italian Cream Cake
  • Cooking Time: 25 minutes
  • Servings: 10-12
  • Preparation Time: 35 minutes
  • Cake:
  • 1/2 cup softened butter
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs, separated
  • 2 cups cake flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 2 teaspoons vanilla
  • 1 cup coconut
  • 1 cup pecans, toasted and chopped*
  • Frosting:
  • 2 1-lb. boxes powdered sugar
  • 2 8-oz. package cream cheese, softened
  • 1/2 cup butter, softened
  • 2 teaspoons vanilla
  • 1-1/2 cups pecans, toasted and chopped*
  • 1 cup coconut
  1. Cake:
  2. Grease three 9-inch cake pans; line the bottom of each pan with Reynolds Parchment Paper and grease and lightly flour pans. Set aside. Cream butter and shortening, add sugar and cream until light and fluffy. Add egg yolks one at a time, beating well after each addition. Sift together flour and baking soda. Add to sugar mixture. Beat at low speed; add buttermilk while beating. Stir in vanilla, coconut and pecans. Beat egg whites until stiff and fold into batter. Bake at 325° for 25 minutes. Cool in pans for 10 minutes and then turn out on rack to cool completely. Layer and frost.
  3. Frosting:
  4. Blend first 4 ingredients until smooth. Stir in pecans and coconut.
  5. To Toast Pecans: Melt 4 tablespoons butter and pour over pecans. Toss pecans until coated. Spread pecans in one layer on cookie sheet and place in 300° oven for 5 minutes. Stir pecans and return to oven for about 3 to 5 more minutes. Remove pecans and blot with paper towel to remove excess butter.
My cousin from Midland, Texas -- Juanita Fabion -- gave me her recipe for Italian Cream Cake.IT IS THE BEST CAKE EVER!! If you make this cake, chances are excellent that you will make it again (and again).