Recipe courtesy of Emily Reigh
Italian Creme Cake
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 734
- Total Fat
- 43
- Saturated Fat
- 16
- Carbohydrates
- 84
- Dietary Fiber
- 3
- Sugar
- 66
- Protein
- 7
- Cholesterol
- 76
- Sodium
- 432
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
Ingredients
1/2 cup solid vegetable shortening
1/2 cup margarine
2 cups sugar
1 teaspoon vanilla
5 eggs, separated
1/2 cup maraschino cherry juice
1 cup buttermilk
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 cups coconut flakes
Icing:
4 ounces margarine
4 cups powdered sugar
1 teaspoon vanilla
8 ounces cream cheese
3/2 cups pecans, broken and toasted
Directions
- Pre-heat oven to 350 degrees F.
- Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
- In a separate bowl, mix the maraschino cherry juice and buttermilk.
- In a separate bowl, mix the flour, salt, and baking soda.
- Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
- Fold in coconut.
- Beat egg whites to stiff peaks and fold into the mixture.
- Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
Icing:
- Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.