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Italian Creme Cake Ingredients:

1 3/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 cup butter
1/3 cup shortening
1 3/4 cups sugar
4 egg yolks
1 teaspoon vanilla
3/4 cup buttermilk or sour milk*
1 - 3 1/2 oz can flaked coconut
1 cup chopped pecans
4 egg whites
1 recipe Pecan Frosting**
Pecan halves (optoional)

Italian Creme Cake Preparation ::

1. Grease and flour three 8/1 1/2-inch round baking pans (see 2 pans-3 layers below***);
set aside. Combine flour, baking powder, and baking soda; set aside.

2. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until fluffy. Add egg yolks and vanilla; beat on medium speed until combined. Add flour mixture and buttermilk alternately to egg yolk mixture, beating on low speed after each addition just until combined. Fold in coconut and chopped pecans.

3. Thoroughly wash the beaters. In a small mixing bowl beat egg whites until stiff peaks form (tips stand straight). Fold about one-third of the egg whites into cake batter to lighten. Fold in remaining whites. Spread batter evenly into prepared pans.

4. Bake in a 350 oven for 25 to 30 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool thoroughly on racks.

5. When cool, spread the top of a cake layer with frosting. Top with another layer, frost, and top with a third layer. Frost top and sides of cake with remaining frosting. If desired, decorate cake with pecan halves. Chill cake until serving time. Store any leftover cake, covered, in the refrigerator up to 2 days.

*Making sour milk: for each coup of sour milk needed, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make cup total liquid. (Increase or decrease measures proportionately to get the amount called for in the recipe.) Let the mixture stand for 5 minutes before using it in your recipe.

**Pecan frosting: In a bowl beat 12 oz cream cheese, softened; 6 tablespoons butter, softened; and 1 1/2 teaspoons vanilla until smooth. Gradually add 6 cups sifted powdered sugar, beating until smooth. Stir in 1/2 cup chopped pecans. Makes 4 cups.

***Two Pans, Three Layers: This cake has three layers and calls for three baking pans. However, if you only have two pans, don’t let that stop you from making this exquisite deserts. Simply chill 0ne-third of the batter while two of the three layers bake. For the third layer, bake the remaining chilled batter as directed.

Filed under: italian cream cake by admin
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