• Ingredients: 28

Aunt tom’s italian cream cake with an 8-ounce package cream cheese, softened, stick margarine, softened, vanilla, a 1-pound box confectioners’ sugar.

Ingredients

For cake layers

  • 2 cups granulated sugar
  • 1 1/2 cups vegetable shortening, softened
  • 1 stick margarine, softened
  • 5 large eggs, separated
  • 2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup well-shaken buttermilk
  • 1 tsp. vanilla
  • 2 cups sweetened flaked coconut
  • 1 cup chopped pecans

For frosting

  • an 8-ounce package cream cheese, softened
  • 1 stick margarine, softened
  • 1 tsp. vanilla
  • a 1-pound box confectioners’ sugar

Cake

For orange curd:

For buttercream:

  • *available at specialty cookware shops

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

Make cake layers:

  1. Step 1 Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.

    For this step you will need

  2. Step 2 In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy.

    For this step you will need

  3. Step 3 Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt.

    For this step you will need

  4. Step 4 Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined.

    For this step you will need

  5. Step 5 Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.

    For this step you will need

  6. Step 6 Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes.

Make frosting:

  1. Step 7 In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners’ sugar, beating until creamy.

    For this step you will need

  2. Step 8 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.

Nutrition information

Calories 504 Carbohydrates 59 g (20%)
Fat 29 g (45%) Protein 5 g (9%)
Saturated Fat 9 g (45%) Sodium 286 mg (12%)
Polyunsaturated Fat 7 g Fiber 2 g (7%)
Monounsaturated Fat 12 g Cholesterol 59 mg (20%)