Italian Cream Cake


° 2 cups all-purpose flour
° 1 tablespoon baking soda
° ½ cup of butter
° ½ cup lard
° 2 cups white sugar
° 5 eggs, separated
° 1 cup buttermilk
° 1 cup chopped pecans
° 1 can (3.   5 oz) flaked coconut
° 1 tablespoon of vanilla extract
° 1 pack (8 ounces) cream cheese
° ¼ c butter
° 3½ cups icing sugar, or more to taste
° ½ cup chopped pecans, or to taste
*Step by step
Preheat oven 300 degrees F (150 degrees C). Greased three 9-inch around cake pans and line with wax paper.
Mix flour also baking soda in  bowl.
Beat 1/2 cup butter and lard in a bowl with an electric mixer until creamy. Adding sugar; beat to smooth. Add the egg yolks one at a time, beating well after each addition. Adding flour mixture in 3 batches, alternating with buttermilk, whisking batter briefly after every add.
Stir 1 cup pecans, coconut and 1 tablespoon vanilla extract into batter.
Beat egg whites with clean beaters in glass, metal or ceramic bowl until stiff peaks form. Stir into batter. Divided batter to prepared pans.
Baking in preheated oven  Cool in molds, about 5 minutes. Invert cakes onto cooling racks; let cool totally, 25 to 30 min.
Beat cream cheese and 1/4 cup butter in bowl with electric mixer until creamy. Add the icing sugar and 1 tablespoon of vanilla extract; beat frosting until smooth.
Spreading thin layer of frosting between the cooled cake layers. Frost sides and top of cake. Sprinkling 1/2 c pecans on top.
Enjoy !

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