Join Alicia @ A Beautiful Mess for Tasty Tuesdays. I love seeing all the recipes,because I am a sucker for food! :) I am also linking up to Tempt My Tummy Tuesdays. Be sure to join us over there too!
I have not actually used this one yet,but I will this coming Winter. I love cake and this is a recipe for an Italian Cream Cheese Cake,ahhhh the best!! I tried to find a picture,but couldn't so here it is the recipe.
1/2 cup butter,softened
1/2 cup shortening
2 cups sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans
Cream Cheese Frosting:
2 packages (one 8 ounces,one 3 ounces) cream cheese, softened
3/4 cup butter,softened
6 cups confectioner's sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans
- In a large bowl,cream the butter,shortening,and sugar until light a fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to the 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 forth of egg whites into batter,then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.
- Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
- In a large bowl, beat the cream cheese and butter until smooth. Beat in confectioner's sugar and vanilla until fluffy. Stir in pecans. Spread the frosting between the layers and over the top and sides of the cake. Store in refrigerator.