Orange Italian Cream Cake
 

Soul Food



Diane


An orange filling updates an old favorite! Make the orange filling a day ahead.

Yield: 12 - 16 servings

• 1/2 cup butter or margarine, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 large eggs, separated
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 cup sweetened flaked coconut
Orange Filling:
• 1 cup sugar
• 1/4 cup cornstarch
• 2 cups fresh orange juice
• 3 large eggs, lightly beaten
• 1/4 cup butter
• 1 tablespoon grated orange rind
Cream Cheese Frosting:
• 1 - 8 ounce package cream cheese, softened
• 1/2 cup butter, softened
• 1 tablespoon vanilla extract
• 1 - 16 ounce package powdered sugar
• 1 cup chopped pecans, toasted


To make the orange filling, combine sugar and cornstarch in a 3 quart saucepan; gradually whisk in fresh orange juice. Whisk in lightly beaten eggs. Bring to a boil (5 to 6 minutes) over medium heat, whisking constantly.

Cook while whisking constantly for 1 to 2 minutes or until mixture reaches a thick pudding like consistency. Remove from heat and whisk in butter and grated orange rind. Cover, placing plastic wrap directly on filling and chill for at least 8 hours.

For the cake, beat shortening and butter at medium speed with mixer until fluffy. Gradually add sugar, beating after each addition. Add egg yolks, 1 at a time, blending after each addition. Add vanilla and beat once again until blended.

Combine flour and soda and add to the sugar mixture alternately with the buttermilk. Beat at low speed until blended after each addition. Stir in 1 cup coconut.

In another bowl, beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and flour 9 inch round cake pans. Bake at 350 degrees fro 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool on wire racks.

Spread 3/4 cup chilled orange filling between layers. Filling will be thick. Cover loosely with plastic wrap and refrigerate for 6 to 8 hours.

For the frosting, beat cream cheese, butter and vanilla at medium speed until creamy. Gradually add powdered sugar, beating at low speed until blended. Beat at high speed until smooth. Stir in toasted pecans.

Spread frosting on sides and top of cake. Store in the refrigerator.