Three-Layer Italian Cream Cake

Serves: 10
Total Calories: 879
Prep time:
Cook time:
Total time:


1/2 cup (1 stick) butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 (3-ounce) can flaked coconut
1 cup chopped pecans

1 (8-ounce) package cream cheese, softened
1/4 cup (1/2 stick) butter or margarine, softened
1 (1-pound) package powdered sugar
1 teaspoon vanilla extract
1 cup chopped pecans


Cream butter and shortening in mixing bowl until light and fluffy. Beat in sugar. Add egg yolks, and beat well. Whisk flour and baking soda together. Add to creamed mixture alternately with buttermilk, mixing well after each addition. Stir in vanilla, coconut, and pecans. Fold in beaten (soft peaks) egg whites. Pour into 3 greased and floured 8-inch cake pans. Bake at 350° for 25–30 minutes or until cake tests done. Cool in pan 10 minutes. Remove to a wire rack to cool completely.

For Frosting:
Beat cream cheese and butter in mixing bowl until light and fluffy. Add powdered sugar, and mix well. Beat in vanilla. Spread Frosting between layers and over top and side of the cooled cake. Sprinkle top and side with pecans.

Nutritional Facts:

Serves: 10
Total Calories: 879
Calories from Fat: 423

This Three-Layer Italian Cream Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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