Nanny's Italian Cream Cake

Mollie Hubenak

By
@WithLoveFromMimi

My grandmother has made this cake since I was a little girl. For our birthdays, she would always make us the cake of our choice. This was ALWAYS my choice. I surprised her one year and made her one, and she was so excited! Mine was as good as hers, if not better. Shhh!! Yes, that is her in the background. She wouldn't get out of the kitchen, even on her birthday.


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Comments:

Serves:

12

Prep:

45 Min

Cook:

30 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
Oh wow! This is an incredibly moist and tasty cake. If you love icing like I do, double the frosting amount to ensure ample cake coverage.

Ingredients

CAKE

1 c
buttermilk
1 tsp
baking soda
5 large
eggs, separated
1 c
pecans, in pieces
2 c
flour
2 c
sugar
1 stick
butter, softened
1/2 c
crisco
1 tsp
pure mexican vanilla
1 can(s)
angel flake coconut

ICING

1 stick
butter, softened
1 pkg
cream cheese (8 oz)
1 tsp
pure mexican vanilla
1 lb
powdered sugar
1 c
pecans, in pieces

Directions Step-By-Step

1
CAKE:
Preheat oven to 325 degreees. Beat egg whites and set aside.
2
Add soda to buttermilk and set aside.
3
Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
4
Fold in egg whites, then pecans, then coconut.
5
Pour into 3 round (greased & floured)cake pans.
6
Bake for 25 to 30 minutes or until done.
7
ICING:
Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Italian