This sweet treat from the Home Cooking vintage recipe book is easy and delicious! Whip it up and let me know how much you enjoyed it.
This recipe calls for oleo. If you’re not sure what that is, I go into detail over on What is Oleo?, but to put it simply – it’s margarine. I suggest just using butter. Butter is better, in my humble opinion.
The icing portion calls for “1 box powdered sugar”. This should be approximately 1lb (16 ounces), so it should be just over 3 1/2 cups.
Enjoy and Happy cooking! 💋
Italian Creme Cake
- ½ C Crisco (or shortening of your choice)
- 1 stick butter (8 tablespoons)
- 2 C white granulated sugar
- 1 tsp vanilla
- 1 tsp baking soda
- 1 C pecans, chopped
- 1 C buttermilk
- 2 C cake flour*
- ½ tsp salt
- 5 eggs, separated
- 2 C coconut, shredded sweetened
- 1 stick oleo (8 tablespoons butter)
- 8 oz ceam cheese
- 1 tsp vanilla
- 1 box powdered sugar (1lb, so approximately 3.5 cups)
- Preheat oven to 350°F
- Cream together the butter, Crisco, and sugar.
- Slowly add egg yolks, 1 at a time.
- Sift together flour, salt, and baking soda.
- Combine with other mixture and mix in buttermilk and vanilla.
- Stir in coconut and pecans.
- Pour into 3 round 9-inch prepared cake pans
- Bake 30 - 35 minutes
- Beat together oleo (butter), cream cheese, vanilla, powdered sugar. Softly stir in pecans.
- Once cakes have cooled, ice and assemble. Sprinkle additional coconut and pecans over the cake.
- For each cup of cake flour that you need: Take one cup of all-purpose flour, and then remove 2 tablespoons. Now, add 2 tablespoons of cornstarch. Sift the two ingredients together and use in recipe as written.