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My review
Italian Creme Layer Cake
Barbara
"Make this recipe for a delicious and moist Italian creme layer cake topped with coconut and pecans for a delicious and elegant dessert."
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Ingredients
1 h 30 m servings 925 calsOriginal recipe yields 12 servings (1 - 3 layer cake)
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Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts
Per Serving: 925 calories; 57.4 g fat; 99.1 g carbohydrates; 8.5 g protein; 110 mg cholesterol; 376 mg sodium. Full nutrition
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Reviews
Read all reviews 185222 Ratings
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Most helpful positive review
1/30/2007
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...
Most helpful critical review
3/21/2002
After so many rave reviews, I had to try this cake. I am not a professional baker, but I am a pretty experienced baker. This cake came out a disaster for me. It fell apart, did not rise very ...
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1/30/2007
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...
12/20/2004
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.
6/26/2007
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...
4/17/2011
I love this cake! A co-worker said Italian Creme Cake was her favorite, so I made one for her birthday. After tasting it, another co-worker ordered one for her mother-in-law's b-day. I have neve...
5/24/2002
After making this cake, I can throw out all my other cake recipes. It's the best, both in taste and texture. I recently made it for a shower (without the coconut) and several people told me it...
12/4/2004
Every time I make this cake I get rave reviews. It has been a consistent hit at fundraising bake sales, silent auctions, family dinners, reunions, alumni parties, and home. It has been my "sig...
4/23/2007
I was told this was THE BEST cake I've ever made- and I'm an avid baker! I added 1 tsp of coconut flavoring along with the vanilla. Very light, moist and delicious!
11/17/2006
I have tried many italian creme cakes and have never made one so I decided to try this one and it is the best I have ever tasted!!! Everyone loved it!!! I did have to double the icing though.