Italian Crème Cake



1/2 Cup Butter, Softened

1/3 Cup Shortening

1-3/4 Cup Sugar

4 Egg Yolks

1 Tsp Vanilla

1-3/4 Cup All-Purpose Flour

1-1/2 Tsp Baking Powder

1/4 Tsp Baking Soda

3/4 Cup Buttermilk

3/4 Cup Pecans, Finely Chopped

4 Egg Whites


Cream Cheese Frosting:

16 Ounces Cream Cheese

6 Tbsp Butter

1-1/2 Tsp Vanilla

6-7 Cups Confectioners Sugar


1/2 Cup Toasted Coconut

Pecan Halves (optional)


 Preheat oven to 350 degree F. Grease and flour three 8 or 9 inch round cake pans.

In a large bowl, beat the butter and shortening with an electric mixer until combined. Add sugar; beat until light and fluffy. Add egg yolks and vanilla; beat well.

In a medium bowl, combine the flour, baking powder, and soda. Add the dry ingredients alternately with the buttermilk to the sugar mixture, beating on low speed after each addition until combined. Stir in chopped pecans.

In a medium bowl, beat the egg whites until stiff peaks form. Stir into the cake batter a third of the time. Pour batter evenly into prepared pans. Bake for 25-30 minutes or until a tester inserted in center comes out clean. Cool on wire racks for 10 minutes. Remove cakes from pans to wire racks to cool completely.

Frost the top of 1 cake layer with cream cheese frosting. Top with another layer, front, and then top with remaining layer. Frost top and side with remaining frosting. Sprinle with toasted coconut. If desired, decorate with pecan halves.

Cream Cheese Frosting:  In a medium bowl, beat together the cream cheese, 6 tablespoons butter, and vanilla until smooth. Gradually add enough powdered sugar to make of spreading consistency, beating until smooth.



14 servings


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