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Italian Creme Layer Cake Recipe

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This recipe for Italian Creme Layer Cake is from Greenway Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup buttermilk
1 tsp. baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 cup shortening
4 eggs yolks
1 tsp. vanilla extract
4 egg whites
2 cups all-purpose flour
1 (3.5 oz.) pkg. flaked coconut
1 cup chopped pecans
1 (8 oz.) pkg. cream cheese, softened
1/2 cup margarine, softened
4 cups confectioners' sugar
1 tsp. vanilla extract
1 cup chopped pecans
Directions:
Directions:
Preheat oven to 325º. Grease three 9" 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 tsp. vanilla. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into 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 - 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 tsp. vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

 

 

 

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