nancys italian creamcake

★★★★★ 2 Reviews
lindakayefrancis12 avatar
By Linda Edwards-Jackson
from Boise, ID. & Dallas, NC

My sweet North Carolina cousin Nancy Carole gave me this recipe that I plan on trying soon.

★★★★★ 2 Reviews
serves 10 - 12
prep time 45 Min
cook time 30 Min

Ingredients For nancys italian creamcake

  • 1/2 c
    butter, softened
  • 1/2 c
    crisco brand shortening
  • 2 c
    sugar
  • 5 lg
    eggs
  • 2 c
    all purpose white flour
  • 1 tsp
    baking soda
  • 1 tsp
    vanilla extract
  • 1 c
    buttermilk
  • 3 1/2 oz
    can of flaked coconut
  • 1 c
    pecans, in pieces
  • CREAM CHEESE FROSTING
  • 3 pkg
    cream cheese, softened
  • 1/3 c
    butter, softened
  • 6 1/2 c
    powdered sugar, sifted
  • 1 1/2 tsp
    vanilla extract
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How To Make nancys italian creamcake

  • 1
    Grease & flour 3 (9 inch) round cake pans. Set aside. Beat butter @ shortening @ medium speed of an electric mixer until soft & creamy. Add sugar, beating well. Add eggs one at a time, beating after each egg. Stir in vanilla, coconut & pecans. Pour batter into prepared pans.
  • 2
    Bake @ 350 degrees for 30 minutess, or til a wooden tooth pick inserted in center of pan comes clean. Cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely. Frost with cream cheese Iciing
  • 3
    Cream Cheese Frosting: beat cream cheese & butter @ medium speed until soft & creamy. Gradually add powdered sugar, beating til smooth. Stir in vanilla. Yields enough for a 3 layer cake.

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