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Ingredients
| buttermilk: 1 cup |
| baking soda: 1 tsp |
| granulated sugar: 2 cups |
| salted butter: 1/2 cup |
| vegetable oil: 1/2 cup |
| multipurpose shortening: 1/2 cup |
| eggs: 4 (yolks) |
| vanilla extract: 1 tsp |
| eggs: 4 (whites) |
| all-purpose flour (unsifted): 2 cups |
| flaked coconut meat: 1 3.5oz package |
| pecans (chopped): 1 cup |
| cream cheese: 1 8oz package (softened) |
| margarine (oleo): 1/2 cup (softened) |
| powdered sugar (unsifted): 4 cups |
| vanilla extract: 1 tsp |
| pecans (chopped): 1 cup |
Italian Creme Layer Cake
Credit: AllRecipes
User rating:
"Very moist and delicious."
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Prep Time
30 min -
Cook Time
30 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
- In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
- In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
- Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.