Saturday, July 20, 2013

Italian Pecan Cream Cake

2 cups granulated sugar
1 1/2 cups vegetable shortening, softened
1 stick unsalted butter, softened
5 large eggs, separated
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
1 cup chopped pecans

For the frosting:
1(8-ounce) package cream cheese, softened
1 stick unsalted butter, softened
1 teaspoon vanilla
1 pound box powdered sugar

Preheat oven to 375 degrees

Grease and flour three 9- by 2-inch round cake pans.

Beat the sugar, shortening, and butter until light and fluffy, add  egg yolks, one at a time, beating well after each one is added.

In another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, cinnamon, and chopped pecans.

 Beat egg whites in another bowl until they form stiff peaks and fold into batter gently but thoroughly.

Divide batter among pans, smoothing tops, and bake until a tester comes out clean, about 30 minutes.

Cool cake layers in pans on racks 10 minutes and invert cakes onto racks to cool completely.

Beat the cream cheese, butter, and vanilla until smooth. Gradually beat in confectioners' sugar, until creamy. Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.

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