Judy's Recipe

Italian Cream Cake

Category: desserts

prep time 35 minutes
Cook time 45 to 50 minutes
servings 10
Bake at 325 degrees

The cake:
1/2 cup shortning softened
1 stick butter softened
5 eggs separated
1 teas baking soda
2 cups flour
1/2 teas salt (optional)
1 cup buttermilk
1 teas. vanilla
1 cup chopped walnuts
1 cup coconut

The icing:
1-8 oz. package cream cheese softened
1/4 cup butter
1 teaspoon vanilla
16 oz. confectioners sugar
1/2 cup coconut
1/2 cup chopped walnuts

Preheat oven 325 degrees
Canola pan spray 2-9 inch cake pans. Set aside. Cream together in a bowl butter, shortning and sugar. Add egg yolks. Mix together until smooth and creamy. Mix in another bowl flour, salt, and baking soda. Add vanilla to buttermilk. Mix into creamy mixture alternating buttermilk and flour mixture. In another clean bowl beat egg whites until stiff. Fold them into the rest of the mixture. Next fold in the walnuts and coconut. Do not over mix. Divide the batter between the two cake pans. Bake in 325 degree oven until done, about 45 to 50 minutes, when skewer inserted in center of cake comes out clean. After cake is done take out of the oven. Let sit in pans 15 minutes. Remove onto cooling racks to finish cooling.
Make the icing. In a large bowl combine softened cream cheese, butter. Add vanilla.
Mix until creamy slowly add in confectioners sugar. Ice inbetween the layers and outside of the cake. Sprinkle on icing coconut and chopped walnuts. Refrigerate. enjoy