Holiday Cream Cake

This tender cake is frosted with a rich cream cheese frosting. Make sure to chill in the refrigerator to store.

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Ingredients:

• 1/2 lb butter (unsalted), softened
• 1/2 cup shortening
• 2 cups sugar
• 5 egg yolks
• 2 cups self-rising flour
• 1 cup whipping cream
• 1 tsp vanilla
• 1 cup flaked coconut
• 1 cup chopped pecans
• 5 egg whites, beaten to stiff peaks
• Icing
• 8 oz cream cheese, softened
• 1/2 lb butter (unsalted), softened
• 1 lb powdered sugar
• 1 tsp vanilla

Method

Cake instructions: Beat butter and shortening in large mixing bowl. Add sugar; add egg yolks one at a time while mixing. Add flour, cream and vanilla. Mix in coconut and pecans. Fold in beaten egg whites. Lightly coat two 8-inch pans with cooking spray. Pour batter in pans. Bake at 350 for 45 minutes. Let cool in pans 10 minutes on a wire rack. Remove from pans; cool completely before frosting. Icing: Beat together cream cheese and butter. Mix in powdered sugar, vanilla, beating until smooth. Use to frost cake layers.

Notes:

Number of servings: 10

Submitted By: settle4105329
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