Italian Crème Cake
Italian Crème Cake is an impressive dinner. Made with 1/2 c. margarine or butter, softened, 1/2 c. shortening, 1 3/4 c. sugar, 4 egg yolks and 1 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
In a large bowl, beat margarine or butter with electric mixer until combined.
Add sugar; beat on high until mixture is light and fluffy.
Add egg yolks and vanilla; beat well.
In another bowl, combine flour, baking powder and baking soda.
Add to egg yolk mixture alternately with buttermilk.
Beat in just until combined. Stir in coconut and chopped pecans.
In a small bowl, beat egg whites until stiff peaks form.
Stir about 1/3 into cake batter to lighten.
Fold in remaining whites.
Pour batter evenly into three greased and floured 8-inch pans.
Bake in 350° oven for 25 to 30 minutes.
Cool in pans 10 minutes, then remove.
Frost.
🍷 Perfect Pairings
Complete your meal with these
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