Serves: 5
Total Calories: 2,708
Cream shortening, butter, and sugar. Add egg yolks one at a time. Mix dry ingredients and add alternately with buttermilk. Stir in coconut and pecans. Add beaten egg whites and vanilla. Bake in 3 greased, 9-inch pans at 350° for 35–40 minutes or until done.
Cream Cheese Frosting:
Mix butter and cream cheese until creamy. Add sugar gradually. Add vanilla. Fold in pecans. Frost layers, top, and sides of cooled cake.
Fun Fact: Covering thirteen acres, the Louisiana Superdome, often referred to as simply the Superdome, is a large, multipurpose sports and exhibition facility in New Orleans. Bonds were passed for construction of the Superdome on November 8, 1966, seven days after NFL Commissioner Pete Rozelle awarded New Orleans the 25th professional football franchise. It is the current home of the NFL's New Orleans Saints. Designed in 1967 by the New Orleans modernist architectural firm of Curtis and Davis, it did not open until August 1975, due to political delays. The Superdome was the largest fixed domed structure in the world at the time, but has since been surpassed by the Georgia Dome in Atlanta in 1992 and by London's Millennium Dome in 1999.
More Super Bowls have been played at the Louisiana Superdome than at any other sports facility: 1978, 1981, 1986, 1990, 1997, and 2002. The Superdome has a listed maximum football seating capacity of 72,003 (expanded), a maximum basketball seating capacity of 55,675, and a maximum baseball capacity of 63,525; however, published attendance figures from events such as the Sugar Bowl football game have exceeded 79,000. A 1980s Rolling Stones concert attracted over 87,500 spectators.
This Italian Cream Cake recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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