Italian Cream Cake Recipe

Cake:
1 cup reduced-fat buttermilk
1 teaspoon baking soda
5 eggs, separated
2 cups granulated sugar
½ cup butter, softened
½ cup vegetable shortening
2 cups all-purpose flour
1 teaspoon vanilla extract
1 (3-ounce) can sweetened coconut

Frosting:
12 ounces cream cheese, softened
6 tablespoons butter, softened
24 ounces confectioners’ sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans, toasted if desired

1. Preheat oven to 350F. Grease three 9-inch cake pans and line with wax paper.
2. To prepare cake, combine buttermilk and baking soda; mix well. In a separate bowl, beat egg whites with a mixer at high speed until stiff.
3. Combine granulated sugar, butter and shortening; beat with a mixer at medium speed until light. Add egg yolks, one at a time, beating well. Add buttermilk mixture alternately with flour. Stir in vanilla; fold in beaten egg whites. Stir in coconut.
4. Pour batter into pans. Bake 18 to 20 minutes, until a wooden toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to cool completely on wire rack.
5. To prepare frosting, combine cream cheese and butter; beat with a mixer at medium speed until smooth. Reduce speed to low; blend in confectioners’ sugar and vanilla. Stir in pecans. Spread frosting between layers, over sides and on top of cake. Store in the refrigerator. Serves 24.

Tips From Our Test Kitchen: Flavors improve if the cake is refrigerated 24 hours. It keeps well for one week in the refrigerator and can be frozen for one month.

Nutrition facts per serving: 400 calories, 23g fat, 5g protein, 47g carbohydrates, 1g fiber, 170mg sodium.