Frosting Friday

I recently made this yummy cake, a must try and delicious!

Italian Cream Cake

1 cup butter, softened

5 large eggs, separated

1 teaspoon baking soda

2/3 cup pecans, finely chopped

2 cups sugar

2 1/2 cups all-purpose flour

1 cup buttermilk

1 TBSP. vanilla

1/2 tsp. cream of tartar

Grease and flour three nine inch round cake pans.  Line pans with wax paper; grease wax paper, set aside.  In a large mixing bowl, beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg yolks, one at a time, beating after each addition.  In a separate bowl, combine flour and baking soda.  Add to creamed mixture, alternating with buttermilk, beginning and ending with flour mixture.  Stir in pecans and vanilla.  In a separate bowl, beat egg whites at high speed until foamy, add cream of tartar; beat until stiff peaks form.  Gently fold beaten egg whites into batter.  Pour batter into prepared pans.  Bake at 350 degrees for 25 to 30 minutes.  Let cool in pans for 10 minutes, remove from pans; peel wax paper off; and let cool completely on wire racks.  Spread pecan-cream cheese frosting between layers, on sides and top of cake.

Pecan-Cream Cheese Frosting

2 sticks butter, softened

2 - 8oz. packages cream cheese, softened

2 pounds powdered sugar, sifted

1 1/2 cups finely chopped pecans

1 TBSP. vanilla

Beat butter and cream cheese at medium speed until smooth.  Gradually add powdered sugar, beating until light and fluffy, stir in pecans and vanilla.

Note to self:  Do not get in a rush while making the icing and turn your mixer on high while adding the powdered sugar, unless you want your counter to look like a "White Christmas"

A delicious cake, one that will be making another appearance during the holidays!

Happy Baking!