Italian Creme Cake

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Betty Cabaniss is an Oklahoma native who has been on the Texas side of the river, in Denison, for twenty-nine years. She is active in the Parkside Baptist Church and the Denison Service League. Don’t know if she has been to Italy, but she’s got their cake down pat.

– 1 stick margarine (8 ounces), softened
– 2 cups sugar
– 2 cups flour
– ½ cup shortening
– 1 cup flaked coconut
– ½ cup pecans, finely chopped
– 1 cup buttermilk
– 5 egg yolks
– 1 teaspoon baking soda
– 1 teaspoon vanilla
– 5 egg whites, stiffly beaten

Heat oven to 350 degrees.
Grease and flour three 9-inch pans.
Cream margarine and shortening with an electric hand mixer on medium-low setting for 1 minute. Add sugar and mix until smooth. Add egg yolks and mix well. In a small bowl, combine flour and baking soda and add to creamed mixture, alternating with buttermilk, until all the flour mixture and buttermilk are used. Stir in vanilla, coconut, and nuts. Carefully fold in stiffly beaten egg whites. Pour batter into pans and bake at 350 for 35 minutes. Cool cakes on a wire rack at room temperature.


– 1 (8-ounce) package cream cheese, softened
– 1 stick margarine (8 ounces)
– 1 teaspoon vanilla
– 4 cups powdered sugar, sifted
– ½ cup nuts, chopped

Combine cream cheese with margarine and vanilla. Beat with an electric mixer on medium speed until smooth. Gradually stir in sifted powdered sugar. Mix until smooth. Stir in chopped nuts. Mix well and spread onto layered cake.

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