nanny's italian cream cake
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.
Blue Ribbon Recipe
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.
prep time
45 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- CAKE
- 1 cup buttermilk
- 1 teaspoon baking soda
- 5 large eggs, separated
- 1 cup pecans, in pieces
- 2 cups flour
- 2 cups sugar
- 1 stick butter, softened
- 1/2 cup crisco
- 1 teaspoon pure mexican vanilla
- 1 can angel flake coconut
- ICING
- 1 stick butter, softened
- 1 package cream cheese (8 oz)
- 1 teaspoon pure mexican vanilla
- 1 pound powdered sugar
- 1 cup pecans, in pieces
How To Make nanny's italian cream cake
-
Step 1CAKE: Preheat oven to 325 degreees. Beat egg whites and set aside.
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Step 2Add soda to buttermilk and set aside.
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Step 3Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
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Step 4Fold in egg whites, then pecans, then coconut.
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Step 5Pour into 3 round (greased & floured)cake pans.
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Step 6Bake for 25 to 30 minutes or until done.
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Step 7ICING: Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.
- 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!
Comment & Reviews
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