{"id":2604,"date":"1999-12-04T13:04:22","date_gmt":"1999-12-04T13:04:22","guid":{"rendered":"https:\/\/www.fiveforks.com\/katfood\/italian-cream-cake\/"},"modified":"1999-12-04T13:04:22","modified_gmt":"1999-12-04T13:04:22","slug":"italian-cream-cake","status":"publish","type":"post","link":"https:\/\/www.fiveforks.com\/katfood\/italian-cream-cake\/","title":{"rendered":"Italian Cream Cake"},"content":{"rendered":"<div class=\"asset-body\">\n<p>5 eggs, separated<br \/>\n2 c. sugar divided<br \/>\n1\/2 c. butter, softened<br \/>\n1\/2 c. butter or shortening<br \/>\n1\/2 tsp. salt<br \/>\n1 1\/2 tsp. pure vanilla extract<br \/>\n1 tsp. baking soda<br \/>\n2 c. all purpose flour<br \/>\n1 c. buttermilk<br \/>\n1 c. shredded coconut<br \/>\n1 c. chopped pecans<br \/>\nFrosting:<br \/>\n3\/4 c. butter, softened<br \/>\n12 oz. cream cheese, softened<br \/>\n1 1\/2 tsp. pure vanilla extract<br \/>\n1 1\/2 lbs. powdered sugar<br \/>\n1\/2 c. pecans, toasted<br \/>\n1\/4 c. toasted coconut, opt.<\/p>\n<\/div>\n<p><!--more--><\/p>\n<div class=\"asset-more\" id=\"more\">\n<p>Prepare 3 9-inch cake pans. Preheat oven to 325. Have ingredients at room temperature. Beat egg whites until they form soft peaks, slowly add 1\/2 c. sugar &amp; beat until consistency of meringue. Set aside. Cream butter, shortening, remaining sugar, salt &amp; vanilla, adding egg yolks one at a time until consistency of whipped cream. Stir baking soda into buttermilk, add mixture alternately with flour to butter mixture by hand, beginning &amp; ending with flour. Add 1 c. finely chopped pecans. Fold egg white mixture, then pecans &amp; coconut. Pour batter into cake pans. Bake 40 minutes. Frosting: Have ingredients at room temperature. Beat ingredients together to the consistency of whipped cream &amp; ice cake. Refrigerate the cake if not eaten right away.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>5 eggs, separated 2 c. sugar divided 1\/2 c. butter, softened 1\/2 c. butter or shortening 1\/2 tsp. salt 1 1\/2 tsp. pure vanilla extract 1 tsp. baking soda 2 c. all purpose flour 1 c. buttermilk 1 c. shredded coconut 1 c. chopped pecans Frosting: 3\/4 c. butter, softened 12 oz. cream cheese, softened [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27],"tags":[],"class_list":["post-2604","post","type-post","status-publish","format-standard","hentry","category-cakes"],"_links":{"self":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2604","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/comments?post=2604"}],"version-history":[{"count":0,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/posts\/2604\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/media?parent=2604"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/categories?post=2604"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fiveforks.com\/katfood\/wp-json\/wp\/v2\/tags?post=2604"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}