"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Italian Creme Layer Cake Recipe

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This recipe for Italian Creme Layer Cake, by , is from Greenway Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann Trentham

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 325. 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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