Italian Cream Cheese Cake

Printed on June 19, 2020

Substances

Cake:

• ½ cup margarine

• ½ cup vegetable shortening

• 2 cups white sugar

• 5 egg yolks

• 2 cups all-reason flour

• 1 teaspoon baking soda

• 1 cup buttermilk

• 1 cup chopped nuts (Elective)

• 1 (3.5 ounce) can sweetened flaked coconut (equivalent to Bakers® Angel Flake®)

• 1 teaspoon vanilla extract

• 5 egg whites

Cream Cheese Frosting:

• 1 (8 ounce) equipment cream cheese, at room temperature

• ¼ cup butter

• 1 (16 ounce) field confectioners’ sugar

• 1 teaspoon vanilla extract

• ¼ cup blended nuts, or as desired for garnish (Elective)

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9×1.5-recede cake pans.

2. Beat margarine, shortening, and white sugar together in a honest bowl with an electrical mixer till gentle and fluffy; add egg yolks one at a time, thoroughly beating each and every yolk into the butter mixture sooner than including the next.

3. Combine flour and baking soda together in a bowl; alternately dawdle portions of flour mixture and buttermilk into the butter mixture, mixing till factual integrated correct into a cake batter. Streak 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.

4. Beat egg whites in a glass or steel bowl till delicate peaks manufacture. Opt your beater or lunge straight up: the egg whites will manufacture delicate mounds fairly than a pointy peak. Fold egg whites into the batter; pour into prepared pans.

5. Bake within the preheated oven till a toothpick inserted into the heart comes out neat, about 30 minutes. Frigid within the pans for 10 minutes sooner than striking off to cool fully on a wire rack.

6. Beat cream cheese and butter together in a bowl till delicate. Beat confectioners’ sugar and 1 teaspoon vanilla extract into the cream cheese mixture till delicate; unfold over fully cooled truffles; garnish with 1/4 cup nuts.

Cook dinner’s Notes:

Recount no matter nuts you devour for this cake.

Nutrition Info (per serving)