Nana's Italian Holiday Cream Cake | The Best Recipes

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Nana's Italian Holiday Cream Cake

"A delicious holiday cake that all will enjoy! Looks beautiful. Sprinkle top with chopped nuts."

Ingredients :

  • 1/2 cup margarine
  • 1/2 cup shortening
  • 2 cups white sugar
  • 5 eggs, separated
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans
  • 1 (3.5 ounce) can flaked coconut
  • Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup margarine, softened
  • 1 pound confectioners' sugar
  • 1 teaspoon vanilla extract

Instructions :

Prep : 25M Cook : 12M Ready in : 1H20M
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch baking pans.
  • Beat 1/2 cup margarine and shortening in a bowl with an electric mixer until creamy. Beat in sugar. Beat in egg yolks until smooth.
  • Combine flour and baking soda in a bowl. Add to the margarine mixture in batches, alternating with buttermilk, until batter is smooth. Mix in 1 teaspoon vanilla extract; add pecans and coconut.
  • Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the batter. Pour into prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes; invert onto a cooling rack. Cool completely, about 30 minutes.
  • Beat cream cheese and 1/4 cup margarine in a bowl until smooth; stir in confectioners' sugar. Beat in 1 teaspoon vanilla extract until frosting is combined.
  • Spread frosting onto the cooled cake layers. Stack cakes; frost top and sides.

Notes :

  • Walnuts can be substituted for the pecans if desired.

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