A friend of mine got this recipe, and passed it along to me. She hasn't tried it and neither have I, but I thought I'd pass it along to see if anyone wants to try it out. I would love any feedback, and I will post my results when I get around to making it! It really sounds good!

Ultimate Italian Cream Cake

1/2 cup vegetable shortening
1/2 cup unsalted butter
1 1/2 cups sugar
5 eggs, separated
2 1/2 teaspoons vanilla
1/2 teaspoon almond extract
1/8 teaspoon lemon extract
1/8 teaspoon orange extract
2 cups cake flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup buttermilk
1 Cup shredded coconut
1/2-3/4 cup toasted pecans, finely chopped

Preheat the oven to 350 F. Line a baking sheet with parchment paper. Spray two 9-inch layer cake pans with non-stick cooking spray.

Place the butter and shortening in a mixer with the paddle attachment. Cream together until well blended and fluffy. Add in all but 1 1/4 cup of the sugar and mix well.

Place the flour, baking powder, soda, and salt in a medium bowl and whisk to blend; Set aside.

Blend in the egg yolks to the butter mixture, scraping down bowl. Fold in vanilla, almond, orange and lemon flavors. Partially blend in buttermilk. Fold in dry ingredients,coconut and pecans.

In another bowl, beat the whites until frothy, on low speed of mixture, using whisk attachment. Slowly pour in the remaining 1/4 cup sugar and increase speed, until they are stiff and glossy, about 3-4 minutes.

Mix 1/3 of the egg whites into the cake batter. Fold in the rest, carefully so as to incorporate the whites but not deflate the batter.

Spoon batter into prepared pans. Bake until cakes spring back when gently touched with fingertips, 25-30 minutes. Cool completely.

RECOMMENDED FILLING: PASTRY CREAM

6 egg yolks
1/2 cup sugar
1/4 cup all-purpose flour
2 tablespoons cornstarch
2 cups milk
1 1/2 teaspoons pure vanilla
1/4 teaspoon orange or lemon extract
1/4 teaspoon almond extract
2 tablespoons rum, optional

mix the egg yolks and sugar in a mixer with the whisk attachment for around 6 minutes on high. In a bowl, whisk the flour, cornstarch and 1/2 cup of the milk together. Pour 1 1/2 cups of the milk into a saucepan and heat to simmering. Add half of the hot milk to your egg yolk mixture slowly, whisking all the while so as not to cook the eggs. Pour the egg mixture back into the milk mixture in the pot; add in cornstarch, milk and flour mixture and whisk briskly, increase heat, and cook until mixture thickens, about 1-2 minutes. Remove from the heat and let cool and add in extracts and rum.

Place the pastry cream in a bowl, spray the top with non-stick cooking spray lightly and then cover with plastic wrap. Refrigerate about 2-3 hours or overnight. Whisk or mix with a wooden spoon before using to make smooth.

Thanks for sharing!!!!
P.S. Love your cakes!

Thanks! Let me know if you try this recipe out....I said absolutely no baking today.....but the oven it is calling......

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I'm new to this forum and I will definitely try this cake.It sounds really
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Sounds like a great Holiday cake! YUM!!