Italian Creme Layer Cake
Ingredients
- Servings: 1
- 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
Recipe
Preparation Time: 30 mins
Cook Time: 30 mins
Ready Time: 1 hr 30 mins
- 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.
No comments:
Post a Comment