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Favorite Italian Cake

Marilyn Morel KEENE, NEW HAMPSHIRE Here’s a scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million.) Pecan lovers will eagerly accept a second slice.
  • Total Time
    Prep: 40 min. Bake: 20 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup buttermilk
  • 1 cup chopped pecans
  • 1/2 cup sweetened shredded coconut
  • CREAM CHEESE FROSTING:
  • 11 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped pecans

Directions

  • Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut.
  • 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 fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.
Nutrition Facts
1 piece: 628 calories, 37g fat (15g saturated fat), 109mg cholesterol, 328mg sodium, 70g carbohydrate (56g sugars, 2g fiber), 7g protein.

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