ITALIAN CREAM PECAN CAKE
BATTER:
1 cup buttermilk
1 cup shortening, room temperature
1 cup sugar
5 eggs
2 cups flour
1 tsp. baking soda
pinch of salt
1 cup shredded coconut
1 cup chopped pecans
l tsp. vanilla
ICING:
2 sticks butter or marg,room temperature
8 oz. cream cheese, rm temp
1 tsp. vanilla
l lb. powdered sugar
l cup chopped pecans
Preheat the overn to 350 degrees.
To prepare the batter, cream the shortening and sugar with an electric
mixer. Add the eggs, one at a time, thoroughly mixing after
each addition. Mix the flour, baking soda, and salt together in a
separate bowl. Add a portion of the dry ingredients to the creamed
mixture, and blend thouroughly. Add part of the buttermilk, and
again blend completely. Repeat this procedure several times,
ending with the flour mixture. Add 1 teaspoon of vanilla, and mix
thouroughly. Fold in 1 cup of pecans and the coconut.
Pour the batter into three 8-inch square or round greased and floured
baking pans. Bake the layers in the oven for 20-25 minutes or
until a toothpick inserted in the center of the layers comes out
clean. Remove the layers from the oven, cool them slightly, then
turn them onto racks to cool completely before icing.
To prepare the icing, cream the butter or margarine, cream cheese, and
1 teaspoon of vanilla with an electric mixer. Gradually add
the powdered sugar until thoroughly mixed. Fold in 1 cup of
pecans. Ice the cake when the layers are completely cooled.
Serves 8
Submitted by Rene'
February 13, 2000
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