Italian cream cake 2

 
                            ITALIAN CREAM CAKE 2
 
 Recipe By     : 
 Serving Size  : 15   Preparation Time :0:00
 Categories    : Cakes                            Christmas
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2   c            Butter, softened
      1/2   c            Shortening
    2       c            Sugar
    5                    Egg yolks
    2       c            Flour
    1       t            Baking soda
    1       c            Buttermilk
    1       t            Vanilla
    1       cn           3 oz coconut
    1       c            Chopped walnuts
    5                    Egg whites, stiffly beaten
    8       oz           Cream cheese, softened
      1/2   c            Butter, softened
    1       lb           Confectioners sugar
    1       t            Vanilla
      1/2   c            Chopped walnuts
 
   1.  Cream 1/2 c butter, shortening, and sugar in a
   mixing bowl until light and fluffy. Add egg yolks;
   beat well.
   
   2.  Mix flour and baking soda together. Add to batter
   mixture alternately with buttermilk and 1 tsp vanilla,
   beating well after each addition.
   
   3.  Stir in coconut and 1 cup walnuts. Fold in egg
   whites.
   
   4.  Pour into 3 greased and floured 9 inch cake pans.
   Bake at 350F for 25 minutes, or until layers test
   done. Cool in pans for several minutes. Remove to wire
   racks to cool completely.
   
   5.  Combine cream cheese and 1/2 cup butter in mixing
   bowl; beat well. Add confectioners sugar and 1 tsp
   vanilla; mix well. Stir in 1/2 cup chopped walnuts.
   
   6.  Spread between layers and over top and side of
   cooled cake. Chill in refrigerator. Cake will be
   easier to cut if stored in refrigerator for 24 hours.
   
   Calories per serving:  661
  
 
 
                    - - - - - - - - - - - - - - - - - -