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Italian Creme Cake Recipe

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This recipe for Italian Creme Cake, by , is from Garris Chapel United Methodist Church , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie Sutton
Added: Wednesday, August 12, 2009


(1) stick margarine, room temp.
1/2 cup Crisco (shortening)
(2) cups sugar
(5) eggs, separate yolks from whites
Beat egg whites in a separate bowl, and use yolks in cake layers, room temp.
(2) cups of self-rising flour (sifted)
(1) tsp. baking soda
(1) cup of buttermilk
(1) tsp. vanilla flavoring
(1) & 1/4 cup of fresh or frozen coconut (usually a 6 oz. size bag of the Tropical Isle coconut is sufficient), use at room temperature
(1) cup chopped pecans

Icing Ingredients:
(1) stick margarine, room temp.
(1) - 8 oz. cream cheese (softened),
(1) box of sifted powdered sugar,
3/4 cup chopped pecans,
(1) tsp. vanilla

Preheat oven to 350 degrees. In a lg. glass mixing bowl, combine the margarine and Crisco together, then add sugar and beat well until really smooth. Then add egg yolks, one at the time and mixing well after each one. In a separate. bowl, combine flour and baking soda together. Then add to the creamed mixture alternating with the buttermilk. Add vanilla and mix, then add coconut and mix. Add pecans and mix. At this time, make sure all ingredients is combined really good. Last, fold in the egg whites with a spatula -- do not use mixer for this part). Keep folding until whites have disappeared and sides of bowl are clean using a folding motion. Pour batter into 3 (9 in.) cake pans and let cook for 25-30 min. or until a toothpick comes out clean in the center. Allow layers to cool completely before icing cake.




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