NANNY'S ITALIAN CREAM CAKE

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Nanny's Italian Cream Cake image

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.

Provided by Mollie Hubenak

Categories     Cakes

Time 1h15m

Number Of Ingredients 17

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

Steps:

  • 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.

*** Explore more Nanny's Italian Cream Cake Recipes »

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