Italian Cream Cake

[r8rpwr]

2 cups sugar
½ cup shortening
5 eggs
2 cups coconut
1 cup pecans, chopped
1 teaspoon vanilla
1 stick butter
2 cups flour
1 cup buttermilk
1 teaspoon soda

Frosting:
One 8-oz package cream cheese
1 stick butter
1 pound confectioners’ sugar
1 teaspoon vanilla
drops of milk if necessary for consistency

Cream sugar, butter and shortening. Beat in egg yolks one at a time. Add milk, flour, nuts and coconut.

Beat egg whites until stiff; fold into batter. Bake in three 9” layers for 15-20 minutes at 350.

 

[Mama Mangia]

here's another version:

Italian Cream Filled Cake

SPONGE CAKE
6 large eggs ; room temperature
6 rounded Tbsp. sugar
6 rounded Tbsp. flour
1 tsp. baking powder
1 tsp. vanilla extract

CREAM FILLING
1 qt. warm milk
2 whole eggs ; beaten
1 tsp. vanilla extract
1 cup flour
2 cups sugar

WHIPPED CREAM FROSTING
1 1/2 pints heavy whipping cream
3 Tbsp. confectioners sugar


In a mixer, beat eggs and 1 tablespoon of sugar at a time for about 15 minutes or until mixture becomes very thick and glossy. Put flour and baking powder into a hand sifter. Sift flour into eggs, using a slotted spoon to fold in flour very gently. Do not mix or stir. Pour batter into a lightly greased and floured 10" round cake pan at least 3" deep. Shake pan slightly to even batter out. Bake in a preheated 325 degree oven for 15-20 minutes, until golden color and edges heave pan. Invert cake onto a rack and let cool. Remove gently from pan. Cut cake into thirds or in half with a sharp knife. Cream Filling Mix flour and sugar. Slowly stir in milk and cook in a double boiler 15 minutes or until thick. Add a little hot mixture to eggs. Stir into remaining hot mixture. Continue cooking 3 minutes; add vanilla and cool. (To make chocolate cream, add 1/2 cocoa to flour and sugar blending well before the milk is added). Whipped Cream Frosting Pour heavy cream into a cold mixing bowl. Add powdered sugar and whip until thick enough to frost the cake. (Be careful not to over beat--you will break cream down and make sweet butter). Cover cream filled cake layer with sliced sugared strawberries, then decorate the top with whole strawberries. My family prefers layer chocolate and one vanilla and then frosted all over with whipped cream. The cake tastes better and serves easier if made early in the day and has time to moisten. This cake can be made ahead and frozen. Fill layers with cram then wrap in Saran wrap. Frost with whipped cream 3-4 hours before you serve.