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Italian Cream Cake

Kraft Memeber Recipe
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Makes: 10-12 servings Total Time: 55 min
Category: Desserts Sub Category: Cakes

what you need
  • 1/2 cup butter, softened
  • 1/2 cup vegetable shortening
  • 2 cups sugar
  • 5 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 tsp. vanilla
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 5 egg whites, beaten stiff
  • For frosting:
  • 1 package (8 ounce) Kraft Philadelphia Cream Cheese, softened
  • 1 pound box powdered sugar
  • 1/2 cup butter, softened
  • 1 teaspoon of vanilla
  • Extra pecans
make it
Preheat oven 350 degrees. Cream butter and shortening together in bowl. Add sugar and beat. Add egg yolks and beat.

Combine flour and baking soda, add to creamed mixture, alternately with buttermilk. Add vanilla, coconut and chopped pecans, mix well. Fold in egg whites.

Bake in 2 greased and floured 8" round cake pans for 30 minutes. Remove from pans and cool before frosting.

For frosting; place cream cheese, powdered sugar, butter and vanilla in bowl and beat until smooth. Frost cake and serve.
Extra pecans can be used as garnish.
Average Rating  (2)
Rated  by Brandi32172 on 11/25/2009 This cake and icing are wonderful! We have made it twice - one time we added raspberry filling in the middle of the layers and it was great! Both times people have asked if I would take "orders" and make it for an event they are attending. I am about to make the cake for the third time.
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