nancys italian creamcake
(2 ratings)
My sweet North Carolina cousin Nancy Carole gave me this recipe that I plan on trying soon.
(2 ratings)
yield
10 - 12
prep time
45 Min
cook time
30 Min
Ingredients For nancys italian creamcake
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1/2 cbutter, softened
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1/2 ccrisco brand shortening
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2 csugar
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5 lgeggs
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2 call purpose white flour
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1 tspbaking soda
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1 tspvanilla extract
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1 cbuttermilk
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3 1/2 ozcan of flaked coconut
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1 cpecans, in pieces
- CREAM CHEESE FROSTING
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3 pkgcream cheese, softened
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1/3 cbutter, softened
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6 1/2 cpowdered sugar, sifted
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1 1/2 tspvanilla extract
How To Make nancys italian creamcake
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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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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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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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