Italian Creme Layer Cake

SUBMITTED BY: Barbara PHOTO BY: MissyH

"Very moist and delicious."

PREP TIME	30 Min
COOK TIME	30 Min
READY IN	1 Hr 30 Min

SERVINGS & SCALING

Original recipe yield: 1 - 3 layer cake

USMETRIC

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INGREDIENTS

1 cup buttermilk
1 teaspoon baking soda
2 cups white sugar
1/2 cup butter
1/2 cup vegetable oil
1/2 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
1/2 cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

READ REVIEWS (75)

DIRECTIONS

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, 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.
To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 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.

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REVIEWS

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Reviewed on Jan. 30, 2007 by shelly

Absolutely perfect! My family who doesn't like pecans, loved this cake! I didn't put the pecans in the icing, I just chopped them up pretty small and put them on the sides of the cake and on the center of the cake (a filled in circle) with some coconut around it in a circle. it looked goregeous! i don't know if anyone else knows this already, but i made it the night before, and stored it in the fridge. don't do that. if you just leave it on a cake platter with a dome over it, it stays moist and soft and light. in the fridge, it's still divine, just thicker, heavier, and less moist.

11 users found this review helpful

Reviewed on Feb. 13, 2007 by KITTY214

This cake turned out wonderful- my only suggestion would be to use parchment paper to line the bottom of the plans. I greased the plans, and let the cakes cool overnight-- but they still stuck, which caused my cake to come out lopsided! It was still delicious though- I would definitely make it again!

5 users found this review helpful

Reviewed on Sep. 15, 2003 by RedSoxRule

After so many rave reviews, I had to try this cake. I am not a professional baker, but I am a pretty experienced baker. This cake came out a disaster for me. It fell apart, did not rise very well, and when I tasted it, I did not taste the yummy moist cake I have read about. I followed the directions to the T and use high quality ingredients and bakeware, and have never had to throw out a cake until I made this one.

5 users found this review helpful

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