Italian cream cake

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Name: Torta alla Crema di Italiano
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16
Cuisine: Italian
Ingredients: 2 cups flour all-purpose; 1 teadspoon baking soda; 1/2 cup butter softened; 1/2 cup shortening; 2 cups sugar; 5 Eggs separated; 1 teaspoon vanilla; 1 cup buttermilk; 1 cup coconut flaked (optional); 1/2 cup pecans finely chopped, toasted; 8 ounces cream cheese softened; 1/2 cup butter softened; 2 teaspoons vanilla extract; 5 3/4 cups powdered sugar; 3/4 cup pecans chopped, toasted

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INGREDIENTS

Cake
2 cups flour ; all-purpose
1 teadspoon baking soda
1/2 cup butter ; softened
1/2 cup shortening
2 cups sugar
5 Eggs ; separated
1 teaspoon vanilla
1 cup buttermilk
1 cup coconut ; flaked (optional)
1/2 cup pecans ; finely chopped, toasted
Frosting
8 ounces cream cheese ; softened
1/2 cup butter ; softened
2 teaspoons vanilla extract
5 3/4 cups powdered sugar
3/4 cup pecans ; chopped, toasted

Servings

INSTRUCTIONS

Cake:

Preheat oven to 350 degrees. Grease and flour three 8 by 1.5 inch round baking pans. In a small bowl combine the 2 cups flour and baking soda.

In a very large bowl combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add egg yolks and vanilla; beat on medium speed until combined. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Fold in coconut and the finely chopped nuts. Wash and dry beaters. In a medium bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold one-third of the egg whites into cake batter to lighten. Fold in remaining egg whites. Spread batter into prepared pans. Bake about 35 minutes or until a wooden toothpick inserted near the cake center comes out clean. Cool in pans on wire racks 10 minutes. Remove layers from pans; cool on racks.

Cream Cheese Frosting:

In a large bowl combine one 8-ounce package cream cheese, softened; half cup butter; and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add 5 3/4 cups powdered sugar, beating until smooth.

Place cake layer, bottom side up, on serving plate. Top with half cup Cream Cheese Frosting; sprinkle with 1/4 cup of chopped pecans. Top with second cake layer, bottom side down. Spread with another half cup of frosting and sprinkle with another 1/4 cup of chopped pecans. Top with remaining cake layer, bottom side up; spread top and side with remaining frosting and sprinkle top with remaining pecans. Refrigerate.

NOTES

Try substituting marscapone for cream cheese.

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Torta alla Crema di Italiano

Cake
2 cups flour all-purpose
1 teadspoon baking soda
1/2 cup butter softened
1/2 cup shortening
2 cups sugar
5 Eggs separated
1 teaspoon vanilla
1 cup buttermilk
1 cup coconut flaked (optional)
1/2 cup pecans finely chopped, toasted
 Frosting
8 ounces cream cheese softened
1/2 cup butter softened
2 teaspoons vanilla extract
5 3/4 cups powdered sugar
3/4 cup pecans chopped, toasted

Cake:
Preheat oven to 350 degrees.  Grease and flour three 8 by 1.5 inch round baking pans.  In a small bowl combine the 2 cups flour and baking soda.

In a very large bowl combine butter and shortening; beat with an electric mixer on medium to high speed for 30 seconds.  Add sugar; beat until combined.  Add egg yolks and vanilla; beat on medium speed until combined.  Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.  Fold in coconut and the finely chopped nuts.  Wash and dry beaters.  In a medium bowl beat egg whites with electric mixer on high speed until stiff peaks form.  Fold one-third of the egg whites into cake batter to lighten.  Fold in remaining egg whites.  Spread batter into prepared pans.  Bake about 35 minutes or until a wooden toothpick inserted near the cake center comes out clean.  Cool in pans on wire racks 10 minutes.  Remove layers from pans; cool on racks.

Cream Cheese Frosting:
In a large bowl combine one 8-ounce package cream cheese, softened; half cup butter; and 2 teaspoons vanilla.  Beat with an electric mixer on medium speed until smooth.  Gradually add 5 3/4 cups powdered sugar, beating until smooth.

Place cake layer, bottom side up, on serving plate.  Top with half cup Cream Cheese Frosting; sprinkle with 1/4 cup of chopped pecans.  Top with second cake layer, bottom side down.  Spread with another half cup of frosting and sprinkle with another 1/4 cup of chopped pecans.  Top with remaining cake layer, bottom side up; spread top and side with remaining frosting and sprinkle top with remaining pecans.  Refrigerate.

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 16 Servings

Calories: 700
Calories from Fat: 269 (38%)

Amt Per Serving		% DV

	Total Fat 29.9g	40 %
	Saturated Fat 14.2g	71 %
	Monounsaturated Fat 10.2g
	Polyunsanturated Fat 3.2g
Cholesterol 107.3mg		33 %
Sodium 178.2mg		6 %
Potassium 141.5mg		4 %
Total Carbohydrate 105.5g		31 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 103.6g
Protein 6.1g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 700

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