Italian Creme Cake
- Number of Servings: 28
Ingredients
1 cup buttermilk5 eggs (separated)2 cups plain flour2 cups sugar1 tea vanilla flavoring1.5 cups shredded coconut1/2 cup of butter1/2 cup of vegetable shortening1 cup chopped pecans
28 servings in 3 8" layer cake.
Separate eggs, yolks into a large mixing bowl, whites in a medium bowl. Beat eggs whites stiff, set aside.
CREAM: sugar, vanilla, butter & shortening with the eggs
ADD: buttermilk alternaterly with flour
FOLD: egg whites
ADD: pecans & coconut
GREASE & FLOUR 3, 8" round cake pans
Evenly pour mix into the 3 pans
BAKE 350 degrees 30 minutes or till pick comes out clean
FROSTING:
1 8oz. pkg cream cheese
1# powdered sugar
1/2 cup butter
1 tea. vanilla
CREAM: Frost top & sides of cake
Number of Servings: 28
Recipe submitted by SparkPeople user MABREN.
Separate eggs, yolks into a large mixing bowl, whites in a medium bowl. Beat eggs whites stiff, set aside.
CREAM: sugar, vanilla, butter & shortening with the eggs
ADD: buttermilk alternaterly with flour
FOLD: egg whites
ADD: pecans & coconut
GREASE & FLOUR 3, 8" round cake pans
Evenly pour mix into the 3 pans
BAKE 350 degrees 30 minutes or till pick comes out clean
FROSTING:
1 8oz. pkg cream cheese
1# powdered sugar
1/2 cup butter
1 tea. vanilla
CREAM: Frost top & sides of cake
Number of Servings: 28
Recipe submitted by SparkPeople user MABREN.
Nutritional Info Amount Per Serving
- Calories: 327.7
- Total Fat: 17.6 g
- Cholesterol: 60.3 mg
- Sodium: 51.5 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 1.0 g
- Protein: 3.5 g
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