MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Cream Cheese Cake
Categories: Cakes, Desserts, Cheese, Nuts
Yield: 16 servings

1/2 c Butter, softened
1/2 c Shortening
2 c Sugar
5 lg Eggs; separated, room temp
1 ts Vanilla extract
2 c A-P flour
1 ts Baking soda
1 c Buttermilk
1 1/2 c Sweetened shredded coconut
1 c Chopped pecans

MMMMM-------------------CREAM CHEESE FROSTING------------------------
11 oz Cream cheese; softened
3/4 c Butter; softened
6 c Confectioners' sugar
1 1/2 ts Vanilla extract
3/4 c Chopped pecans

Set oven @ 350-|F/175-|C.

Grease and flour three 9" round baking pans. In a
large bowl, cream butter, shortening and sugar until
light and fluffy, 5-7 minutes. Beat in egg yolks and
vanilla. Combine flour and baking soda; add to creamed
mixture alternately with buttermilk. Beat until just
combined. Stir in coconut and pecans.

In another bowl, beat egg whites with clean beaters
until stiff but not dry. Fold a fourth of the egg whites
into batter, then fold in remaining whites. Pour into
prepared pans.

Bake until a toothpick inserted in center comes out
clean, 20-25 minutes. Cool 10 minutes before removing
from pans to wire racks to cool completely.

For frosting, beat cream cheese and butter until smooth.
Beat in confectionersrCO sugar and vanilla until fluffy.
Stir in pecans. Spread frosting between layers and over
top and side of cake. Store cake in the refrigerator.

Joyce Lutz, Centerview, Missouri

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Italian Cream Cheese Cake
Categories: Cakes, Desserts, Cheese, Nuts
Yield: 16 servings

1/2 c Butter, softened
1/2 c Shortening
2 c Sugar
5 lg Eggs; separated, room temp
1 ts Vanilla extract
2 c A-P flour
1 ts Baking soda
1 c Buttermilk
1 1/2 c Sweetened shredded coconut
1 c Chopped pecans

MMMMM-------------------CREAM CHEESE FROSTING------------------------
11 oz Cream cheese; softened
3/4 c Butter; softened
6 c Confectioners' sugar
1 1/2 ts Vanilla extract
3/4 c Chopped pecans

Set oven @ 350-|F/175-|C.

Grease and flour three 9" round baking pans. In a
large bowl, cream butter, shortening and sugar until
light and fluffy, 5-7 minutes. Beat in egg yolks and
vanilla. Combine flour and baking soda; add to creamed
mixture alternately with buttermilk. Beat until just
combined. Stir in coconut and pecans.

In another bowl, beat egg whites with clean beaters
until stiff but not dry. Fold a fourth of the egg whites
into batter, then fold in remaining whites. Pour into
prepared pans.

Bake until a toothpick inserted in center comes out
clean, 20-25 minutes. Cool 10 minutes before removing
from pans to wire racks to cool completely.

For frosting, beat cream cheese and butter until smooth.
Beat in confectionersrCO sugar and vanilla until fluffy.
Stir in pecans. Spread frosting between layers and over
top and side of cake. Store cake in the refrigerator.

Joyce Lutz, Centerview, Missouri

Makes: 16 servings

RECIPE FROM: https://www.tasteofhome.com

Uncle Dirty Dave's Archives

MMMMM

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