Italian Cream Cake

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Italian Cream Cake
Prep/Cook
1 hour
Difficulty
DIF
Servings
Serves 24

Ingredients

1/2 cup Simple Truth Organic Salted Butter, softened
1/2 cup shortening
2 cups Simple Truth Organic Granulated Sugar
5 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 cup Simple Truth Raw Pecan Pieces, chopped 
1/2 cup flaked coconut

CREAM CHEESE FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/2 cup Simple Truth Organic Salted Butter, softened
3-3/4 cups Simple Truth Organic Powdered Sugar
1 teaspoon vanilla extract
1 cup Simple Truth Raw Pecan Pieces, coarsely chopped

Directions

  1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut.
  2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° 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.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add powdered sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto the lower half of the cake. Store in the refrigerator.

Nutritional Info *per serving

calories 419
grams protein 5
grams total fat 25
grams fiber 2
grams saturated fat 12
grams carbohydrates 45
mgs cholesterol 86
mgs sodium 147

Nutritional Info *per serving

calories 419
grams protein 5
grams total fat 25
grams fiber 2
grams saturated fat 12
grams carbohydrates 45
mgs cholesterol 86
mgs sodium 147