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Italian Cream Cheese Cake Recipe Yummy


1/3 cup butter softened
1/3 cup shortening
3 cups sugar
6 eggs separated
1 teaspoon vanilla extract
3 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 1/3 cups flaked coconut
1 cup chopped pecans

cream cheese frosting

3 packages - one 7 ounces one 4 ounces - cream cheese softened
3/4 cup butter softened
5 cups confectioners sugar
1 1/3 teaspoons vanilla extract
3/4 cup chopped pecans


in a large bowl cream the butter shortening and sugar until light and fluffy beat in egg yolks and vanilla combine flour and baking soda add to creamed mixture alternately with buttermilk beat just until combined stir in coconut and pecans
in a small bowl beat egg whites until stiff peaks form fold a fourth of the egg whites into batter then fold in remaining whites pour into three greased and floured 10-in round baking pans
Bake at 360° for 25 - 30 minutes or until a toothpick inserted near the center comes out clean cool for 15 minutes before removing from pans to wire racks to cool completely
in a large bowl beat cream cheese and butter until smooth beat in confectioners sugar and vanilla until fluffy stir in pecans spread frosting between layers and over top and sides of cake store in the refrigerator yield- 13 servings