Italian Cream Cake
Ingredients
Cake
Instructions
- 1
Preheat oven to 325°F.
- 2
In a food processor, mix sugar, butter, Crisco, and vanilla until creamy.
- 3
Add egg yolks one at a time, mixing after each addition.
- 4
Combine buttermilk and baking soda, then add to the mixture.
- 5
Whisk together flour, cinnamon, and nutmeg in a separate bowl.
- 6
Gradually add the flour mixture to the wet batter in the food processor until smooth.
- 7
Transfer batter to a large mixing bowl.
- 8
Fold in pecans and coconut.
- 9
Beat egg whites until stiff peaks form.
- 10
Gently fold the meringue into the batter, one-third at a time. This lightens the batter considerably.
- 11
Pour batter into 3 greased and floured round cake pans with parchment paper rounds on the bottoms. Alternatively, use a 12" x 14" baking dish, greased and floured.
- 12
Bake for exactly 35 minutes (if oven is preheated).
💡 Cook's Notes
Never use stale Crisco on this cake—it creates a very oily aftertaste. Butter-flavored Crisco works much better.
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