Italian Cream Cake
5 eggs, separated
1⁄2 cup (125 mL) butter or margarine
1⁄2 cup (125 mL) shortening
13⁄4 cups (425 mL) sugar
2cups (500 mL)
1tsp (5 mL) baking soda
1cup ( 250 mL) buttermilk
1tsp (5 mL) vanilla
2cups (500 mL) coconut
1cup (250 mL) chopped pecans
Cream Cheese Frosting
4cups (1 L) powdered sugar
1package (8 oz
[250 g]) light cream cheese, softened
1⁄2 cup (125 mL) butter or margarine, softened
1 tsp (5 mL) vanilla
Place egg whites in mixer bowl. Attach bowl and wire whip to mixer. Turn to Speed 8 and whip 21⁄2 to 3 minutes, or until egg whites are stiff but not dry. Place egg whites in another bowl.
Place butter, shortening, and sugar in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 4 and mix about 21⁄2 minutes, or until light and fluffy. Continuing on Speed 4, add egg yolks, one at a time, mixing about 15 seconds after each addition. Stop and scrape bowl.
Mix flour and baking soda. Add half to sugar mixture in mixer bowl. Turn to Speed 2 and mix about 30 seconds. Add buttermilk, vanilla, and remaining flour mixture. Gradually turn to Speed 4 and beat about 1 minute.
Add coconut and pecans. Turn to STIR Speed and mix just until blended. Remove bowl from mixer. Gently fold in beaten egg whites with spatula just until blended. Pour batter into greased and floured 13 x 9 x 2" (33 x 23 x 5 cm) baking pan. Bake at 350°F (180°C) for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Frosting.
Yield: 15 servings.
NOTE: For best flavor, chill cake in refrigerator several hours or overnight.
Place all ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds, or until blended. Stop and scrape bowl. Turn to Speed 4 and beat about
2 minutes, or until smooth and creamy. Spread on cooled cake.
Per serving: About 626 cal, 7 g protein, 77 g carb, 33 g fat, 112 mg chol, 351 mg sodium.
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