Favorite Italian Cake

Name: Favorite Italian Cake
Ingredients: 1/2 cup butter, softened; 1/2 cup shortening; 2 cups sugar; 5 large eggs; 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; 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

16 ingredients

3 steps

Ingredients

1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs
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
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

1

Preheat oven to 350°. Cream butter, shortening and granulated sugar until light and fluffy. Add eggs, one 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.
2

Pour into three greased and floured 9-in. round 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.
3

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.