Italian Cream Cake
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
4 cups confectioners` sugar
2 tablespoons light cream
1/2 cup chopped walnuts
Preheat oven to 350 degrees. Grease three 9 inch round cake pans. In
a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2 cup butter, shortening and white
sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1
teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until
just combined. Pour batter into the prepared pans.
Bake in the preheated oven for 30 to 35 minutes, or until a
toothpick inserted into the center of the cake comes out clean.
Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup
butter, 1 teaspoon vanilla and confectioners` sugar. Beat until
light and fluffy. Mix in a small amount of cream to attain the
desired consistency. Stir in chopped nuts and remaining flaked
coconut. Spread between layers and on top and sides of cooled cake. |