nanny's italian cream cake
(11 ratings)
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.
— The Test Kitchen
@kitchencrew
(11 ratings)
yield
12 serving(s)
prep time
45 Min
cook time
30 Min
method
Bake
Ingredients For nanny's italian cream cake
- CAKE
-
1 cbuttermilk
-
1 tspbaking soda
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5 lgeggs, separated
-
1 cpecans, in pieces
-
2 cflour
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2 csugar
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1 stickbutter, softened
-
1/2 ccrisco
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1 tsppure mexican vanilla
-
1 canangel flake coconut
- ICING
-
1 stickbutter, softened
-
1 pkgcream cheese (8 oz)
-
1 tsppure mexican vanilla
-
1 lbpowdered sugar
-
1 cpecans, in pieces
How To Make nanny's italian cream cake
-
1CAKE: Preheat oven to 325 degreees. Beat egg whites and set aside.
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2Add soda to buttermilk and set aside.
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3Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
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4Fold in egg whites, then pecans, then coconut.
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5Pour into 3 round (greased & floured)cake pans.
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6Bake for 25 to 30 minutes or until done.
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7ICING: Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.
- 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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