Italian creme is a great, rich cake that gives a nice break from chocolate or fruit-flavors.

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Name: Italian Creme Layer Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Italian
Ingredients: 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; 1 cup chopped pecans

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INGREDIENTS

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
1 cup chopped pecans

Servings

INSTRUCTIONS

1. Preheat oven to 325-degrees. 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 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.

NOTES

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Italian Creme Layer Cake

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
1 cup chopped pecans

1.  Preheat oven to 325-degrees.  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 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.

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: 12 Servings

Calories: 974
Calories from Fat: 446 (46%)

Amt Per Serving		% DV

	Total Fat 49.5g	66 %
	Saturated Fat 12.3g	61 %
	Monounsaturated Fat 23.8g
	Polyunsanturated Fat 11.4g
Cholesterol 94.3mg		29 %
Sodium 643.2mg		22 %
Potassium 164.2mg		4 %
Total Carbohydrate 131.2g		39 %
	Dietary Fiber 2.3g	9 %
	Sugars, other 128.9g
Protein 6.6g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 974

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