This vintage Italian Creme Cake is awesome. This classic cake recipe is a fantastic. It's filled with pecans and coconut in the batter and has a luscious cream cheese icing. Excellent choice for special occasions and holiday baking, as this elegant and beautiful dessert is sure to rock your world!
1cuppecanschopped, finely diced pecans are best (measure after chopping)
CREAM CHEESE FROSTING:
12oz.cream cheesesoftened
24oz.powdered sugar
1stickunsalted buttersoftened (1/2 cup)
1 1/2tsp.vanilla extract
1cuppecansor more, as desired (measure after chopping)
Instructions
CAKE:
Mix butter, shortening and granulated sugar in a large mixing bowl with an electric mixer and beat well.
Add egg yolks one at a time beating after each addition.
Add half of the flour, all of the baking soda and mix again with mixer.
Add half of the buttermilk and mix again.
Add remaining flour and mix; add remaining buttermilk and mix; add vanilla and mix.
Stir in coconut and pecans.
Finally, fold in egg whites whipped stiff and pour into 3 greased and floured 8” or 9” round cake pans.
Bake at 350° for 45 minutes.
Remove from oven and cool on racks before removing from pans.
CREAM CHEESE FROSTING:
In a large mixing bowl, beat the cream cheese and butter together using mixer.
Add powdered sugar and vanilla and beat well.
Frost cake and sprinkle sides and top with chopped pecans.
Notes
NOTE: To make buttermilk, measure 1 cup milk into a measuring cup. Add 2-3 tbsp. white vinegar or lemon juice. Allow to sit on counter for about 5 minutes until milk thickens.NOTE: Check cakes after 30 minutes of baking in case your oven cooks faster.NOTE: Preparation includes time to frost the cake, but not to add any additional decoration.