"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

ITALIAN CREME CAKE Recipe

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This recipe for ITALIAN CREME CAKE, by , is from GRAMMY'S FAMILY COOKBOOK : A SELECTION OF OUR FAMILY'S FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
GRANDMA ORNDORFF
Added: Monday, January 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 c buttermilk
1 tsp baking soda
2 c white sugar
1/2 c butter
1/2 c vegetable oil
1/2 c shortening
4 egg yolks
1 tsp vanilla
4 egg whites
2 c all-purpose flour
3.5 oz pkg flaked coconut
1 c chopped pecans
FROSTING
8 oz cream cheese, softened
1/2 c margarine, softened
4 c powdered sugar
1 tsp vanilla
1 c chopped pecans




Directions:
Directions:
Preheat oven to 325. 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. FROSTING: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and powdered sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.
Toast pecans and coconut to intensify their flavors.

 

 

 

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