Italian Creme Layer Cake recipe

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Ingredients

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
½ cup butter
½ cup vegetable oil
½ cup shortening
4 egg yolks
1 teaspoon vanilla extract
4 egg whites
2 cups all-purpose flour
1 (3.5 ounce) package flaked coconut
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
½ cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Nutrition Info

924.6 calories
carbohydrate: 99.1 g
cholesterol: 110 mg
fat: 57.4 g
fiber: 3.4 g
protein: 8.5 g
saturatedFat: 18.2 g
servingSize: -
sodium: 376.4 mg
sugar: 78.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Recipe Yield

1 9-inch cake

Recipe Note

Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert.

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