nancys italian creamcake
My sweet North Carolina cousin Nancy Carole gave me this recipe that I plan on trying soon.
prep time
45 Min
cook time
30 Min
method
---
yield
10 - 12
Ingredients
- 1/2 cup butter, softened
- 1/2 cup crisco brand shortening
- 2 cups sugar
- 5 large eggs
- 2 cups all purpose white flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 3 1/2 ounces can of flaked coconut
- 1 cup pecans, in pieces
- CREAM CHEESE FROSTING
- 3 packages cream cheese, softened
- 1/3 cup butter, softened
- 6 1/2 cups powdered sugar, sifted
- 1 1/2 teaspoons vanilla extract
How To Make nancys italian creamcake
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Step 1Grease & 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.
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Step 2Bake @ 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
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Step 3Cream 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Cakes
Keyword:
#Creamcake
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