Italian Cream Cheese Cake recipe
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Ingredients
- ½ cup margarine ½ cup vegetable shortening 2 cups white sugar 5 egg yolks 2 cups all-purpose flour 1 teaspoon baking soda 1 cup buttermilk 1 cup chopped nuts 1 (3.5 ounce) can sweetened flaked coconut (such as Bakers® Angel Flake®) 1 teaspoon vanilla extract 5 egg whites 1 (8 ounce) package cream cheese, at room temperature ¼ cup butter 1 (16 ounce) box confectioners' sugar 1 teaspoon vanilla extract ¼ cup mixed nuts, or as desired for garnish
Nutrition Info
- 523.1 caloriescarbohydrate: 65.7 gcholesterol: 77.9 mgfat: 27.2 gfiber: 2.1 gprotein: 6.9 gsaturatedFat: 9.9 gservingSize: -sodium: 315.3 mgsugar: 50.7 gtransFat: : -unsaturatedFat: : -
Directions Italian Cream Cheese Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9x1.5-inch cake pans.
Beat margarine, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy, add egg yolks one at a time, thoroughly beating each yolk into the butter mixture before adding the next.
Mix flour and baking soda together in a bowl, alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. Stir 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.
Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into the batter, pour into prepared pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Beat cream cheese and butter together in a bowl until smooth. Beat confectioners' sugar and 1 teaspoon vanilla extract into the cream cheese mixture until smooth, spread over completely cooled cakes, garnish with 1/4 cup nuts.