Gâteau à la crème italien

Ingrédients

• 1/2 C Crisco (or shortening of your choice)
• 1 stick butter (8 tablespoons)
• 2 C white granulated sugar
• 1 tsp vanilla
• 1 tsp baking soda
• 1 C pecans, chopped
• 1 C buttermilk
• 2 C cake flour*
• 1/2 tsp salt
• 5 eggs, separated
• 2 C coconut, shredded sweetened
• 1 stick oleo (8 tablespoons butter)
• 8 oz ceam cheese
• 1 tsp vanilla
• 1 box powdered sugar (1lb, so approximately 3.5 cups)

Préparation

1. 1

   Preheat oven to 350°F

2. 2

   Cream together the butter, Crisco, and sugar.

3. 3

   Slowly add egg yolks, 1 at a time.

4. 4

   Sift together flour, salt, and baking soda.

5. 5

   Combine with other mixture and mix in buttermilk and vanilla.

6. 6

   Stir in coconut and pecans.

7. 7

   Pour into 3 round 9-inch prepared cake pans

8. 8

   Bake 30 - 35 minutes

9. 9

   --- Icing ---

10. 10

    Beat together oleo (butter), cream cheese, vanilla, powdered sugar. Softly stir in pecans.

11. 11

    Once cakes have cooled, ice and assemble. Sprinkle additional coconut and pecans over the cake.