NONNA’S ITALIAN CREAM CAKE

This Italian Cream Cake is the perfect dessert for a birthday, shower or dinner party.

It is moist and full of flavor with layers of chopped pecans and cream cheese frosting. Perfetto!

METHOD

MAKE CREAM CHEESE FROSTING

• 16 ounces cream cheese, softened
• 1 cup (2 sticks) unsalted butter, very soft
• 8 cups Confectioners Powdered Sugar
• 1 teaspoon vanilla extract

1. Mix cream cheese and soft butter on low speed until blended. Add one cup powdered sugar and mix on low speed until well blended.
2. Gradually add remaining powdered sugar and mix on low to medium speed until light and fluffy. Add vanilla and mix well. Frost as desired.

CAKE

1. Preheat oven to 350°F.
2. Butter and flour three 8 or 9-inch pans or use baking spray. Set aside.
3. Cream butter and oil until light and fluffy. Add sugar and mix further. Add egg yolks one at a time waiting for previously added yolk to be fully incorporated. Scrape bowl often. Whip until mixture is light and fluffy. Add vanilla.
4. Sift together flour and baking soda. On low speed, add dry ingredients alternately with buttermilk. Once combined, add pecan pieces and coconut.
5. In a separate bowl whip egg whites until stiff. Gently fold egg whites into above batter.
6. Evenly divide batter into prepared pans. Place in oven and bake until an inserted toothpick comes out clean. About 28-35 minutes. Let sit in pan for 15 minutes before removing.
7. Turn cakes out pans. Let cool. Freeze well wrapped or frost layers now.
8. Prepare Cream Cheese Frosting. Frost cool cake. Decorate with pecans and coconut if desired.

Source and pictures Imperial Sugar