Italian Creme Layer Cake

Italian Creme Layer Cake

165

"Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert."

Ingredients

1 h 30 m {{adjustedServings}} servings 925 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 925 kcal
  • 46%
  • Fat:
  • 57.4 g
  • 88%
  • Carbs:
  • 99.1g
  • 32%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 376 mg
  • 15%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

165
  1. 200 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Absolutely perfect! My family who doesn't like pecans, loved this cake! I didn't put the pecans in the icing, I just chopped them up pretty small and put them on the sides of the cake and on t...

Excellent cake and always a hit. One great tip, I usually dust the pecans in flour before adding to the batter. One faux paus, I learned to never substitute cake flour for the all purpose flour.

We really liked this recipe. I used butter instead of shortening (personal preference). I followed the recipe exactly. I used Pam's flour cooking spray and had no problems with the layers coming...