Italian Crème Cake

Serves 12. Recipe adapted by Vicki Brooks from “River Road Recipes II: A Second Helping” by the Junior League of Baton Rouge.

2 cups sugar

1/2 cup shortening

½ cup oil

5 eggs, separated

1 tsp. baking soda

1 cup buttermilk

2 cups flour

1 tsp. vanilla

½ cup frozen coconut flakes

½ cup finely chopped pecans

1. Cream sugar, shortening and oil.

2. Add egg yolks, one at a time, beating after each addition. Stir baking soda into buttermilk. Add buttermilk alternately with flour to batter.

3. Fold in coconut and pecans. Beat egg whites and fold into mixture. Add vanilla.

4. Pour into 3 greased and floured 9-inch cake pans. Bake at 350 degrees in oven for 25 minutes. Cool cake layers on rack before icing.


8 ozs. cream cheese, softened

½ cup butter, softened

1 (1-lb.) box powdered sugar

1 tsp. vanilla

1 cup pecans, finely chopped

Beat cream cheese and butter until smooth. Beat in sugar gradually. Add vanilla; fold in pecans. Spread frosting between layers, on side and top of cake.