Italian Creme Cake
This beautiful, quick and easy recipe for Italian Creme will be a hit at home and your next party! Whip it up and serve it up in no time!
Ingredients
- 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
Icing
- 1 stick oleo (8 tablespoons butter)
- 8 oz ceam cheese
- 1 tsp vanilla
- 1 box powdered sugar (1lb, so approximately 3.5 cups)
Instructions
- 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
Icing
- 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.
Notes
*If you don't have cake flour, don't worry, you can quickly make some!
- 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.