Italian Creme Layer Cake
Author: Randazzo
Recipe type: Desserts
Serves: 12
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
Instructions
- 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.
- In a large bowl, cream sugar, ½ cup butter, ½ 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 ⅓ 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.
- To make the Cream Cheese Frosting: Beat together cream cheese, ½ 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.
