Italian Creme Cake
This is a recipe from the church cookbook where I grew up. I have always loved this recipe and had it as my wedding cake. My daughter recently made it for my birthday and it’s just too good not to share.
READY IN: 55mins
SERVES: 10-12
YIELD: 1 3 Layer Cake
UNITS: US
INGREDIENTS
Nutrition- 1⁄2
- 5egg yolks
- 1teaspoon baking soda
- 1cup buttermilk
- 3 1⁄2
- 1teaspoon vanilla
- 1cup chopped nuts (pecan or walnut)
- 5egg whites, beat stiff
- 2cups sugar
- 1⁄2
- 2cups flour
- 1recipe cream cheese frosting (see notes)
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DIRECTIONS
- Cream oleo and shortening, add sugar, until mixture is smooth. Add egg yolks and beat well. Combine flour, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three 9 inch pans. Bake at 350°F for 25 minutes or until done. Cool, frost with cream cheese frosting. Frosting: 1 8oz package cream cheese, 1 box powdered sugar, 1/2 cup chopped pecans, 1/2 stick oleo, 1 tsp vanilla, coconut optional.
- This recipe is transcribed as written in the book.
- recipe notes: 1. Grease and flour your 9 inch round baking pans prior to starting the recipe. 2. If you use unsalted butter in the place of “oleo”, add 1/2 tsp salt. 3. Let cakes cool completely before frosting. 4. To prepare frosting cream sugar, cream-cheese, butter and vanilla together then add the pecans and maybe 1/2 cup coconut.
- This is a very nice cake. The frosting is just enough for a light layer all around and in between layers, but it’s not overdone.
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