Italian Cream Cake

1/2 cup butter, softened
1/2 cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 (3 1/2-ounce) can flaked coconut (or about 1 1/4 cups)
1 cup chopped pecans
Cream butter and shortening. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
Combine flour and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and pecans. Fold in stiffly beaten egg whites. Pour batter into well greased 13 x 9 x 2-inch baking pan.
Bake at 350*F (175*C) for 40 to 45 minutes.
Cream Cheese Icing:
1 (8-ounce) package cream cheese, softened
1/2 cup butter, softened
1 (1-pound) package or 4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Chopped pecans

Beat cream cheese until smooth. In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth. Frost cool cake in pan. Top with chopped pecans. Store in refrigerator.
Makes 12 servings.

-----------------------

Chocolate Italian Cream Cake

1 packages 18.25-oz. chocolate cake mix
3 eggs
1/3 cups vegetable oil
4 cups ricotta cheese
1 cups sugar
1 teaspoons vanilla
1 packages 3 1/2-oz. instant chocolate pudding mix
8 ounces non-dairy whipped topping

Preheat oven to 350°F. Grease and floured a 13x9x2-inch cake pan. Prepare cake as per package instructions using 3 eggs and 1/3 cup oil; pour into prepared pan and set aside.

Combine ricotta cheese, sugar and vanilla in a large mixing bowl; mix until thoroughly combined. Pour over cake batter. Swirl through the batter with a knife. Bake for 1 hour or until a toothpick inserted in the center comes out clean. Remove from oven; let cool down and transfer to a serving platter.

Meanwhile, combine chocolate pudding mix and non-dairy whipped topping; beat with an electric mixer on medium speed until smooth about 3 to 4 minutes. Refrigerate pudding mixture.

Cover cake with pudding mixture. Serve immediately or keep refrigerated until serving time.

TIP:
For baking purposes, when buying ricotta cheese in a plastic tumbler, it is best to take the following precautions in order to not end up with a soggy cake:
In a small skillet over very low heat, add ricotta. Once the cheese has shed it's excess liquid, discard liquid. Wrap ricotta in cheesecloth and place over a bowl. Ricotta is ready for baking once it has stopped dripping.

---------------------------

Italian Cream Cake Recipe

1/2 c Butter
1/2 c Shortening
2 c Sugar
5 Eggs (separated)
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 cn Flaked coconut (3-1/2 oz.)
1 c Pecans (finely chopped)

Icing:
8 oz Cream cheese (softened)
1/4 c Butter
1 lb Powdered sugar (sifted)
3 tb Water
1 ts Vanilla
1/3 c Pecans (finely chopped)

Preheat oven to 325 degrees. Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks one at a time, beating thoroughly after each addition. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped pecans. Fold in stiffly beaten egg whites. Pour batter into 3 greased and floured 8 inch cake pans. Bake for 25 minutes or until cake tests done. Cool.

ICING: Blend cream cheese and butter until smooth. Add powdered sugar and water, beating until smooth. Add vanilla and blend. Spread between layers and top and sides. Sprinkle top with pecans.
NOTE: For more flavor and taste, coconut and pecans may be added between the layers.

---------------------

Italian Cream Cake Recipe
more here:southernfood.about.com/od/coconutcakes/r/bln329.htm
What really makes this 3-layer Italian Cream Cake is the toasted pecans.

Italian Cream Cake Recipe
here:baking.about.com/od/italiandessertsandbreads/r/creamcake.htm

Chocolate Italian Cream Cake - All Recipes - Cake
more here:cake.allrecipes.com/az/ChocolateItalianCreamCake.asp

Italian Cream Cake Recipe
more here:www.recipezaar.com/28718