Italian Creme Cake

Recipe by SharleneW
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Grease and flour three 8- or 9-inch round baking pans.
  • Preheat oven to 350°F.
  • In large bowl, beat butter and shortening with mixer until combined.
  • Add sugar; beat on medium speed until light and fluffy.
  • Add egg yolks and vanilla; beat well.
  • In another bowl, combine flour, baking powder and soda.
  • Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined.
  • Stir in chopped pecans.
  • Thoroughly wash and dry beaters.
  • In clean bowl, beat egg whites with mixer on high speed until stiff peaks form.
  • Stir about one-third of egg whites into the cake batter, then fold in remaining whites.
  • Divide batter evenly between prepared pans.
  • Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean.
  • Cool on wire racks for 10 minutes.
  • Remove from pans and cool completely on wire racks.
  • Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth.
  • Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth.
  • (Makes about 4 cups frosting).
  • Assemble cake, frosting between layers and top.
  • Sprinkle top with toasted coconut and garnish with pecan halves.
  • Cover loosely and store in refrigerator.
  • This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time).
  • If you make 9 x 13-inch cake, you will only need half of frosting recipe.
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