Delmonico's Italian Creme Cake

By june

Ingredients

• Frosting:
• 2 cups sugar
• 1/2 cup butter, softened
• 1/2 cup vegetable oil
• 5 eggs at room temperature, separated
• 1 tsp baking soda
• 1 cup buttermilk at room temperature
• 2 cups flour
• 1/2 tsp vanilla
• 1/2 tsp butter flavoring
• 1 cup sweetened coconut flakes
• 1/2 cup finely chopped pecans
• 2 (8 oz) pkgs cream cheese, softened
• 1 cup (2 sticks) butter, softened
• 2 (1 lb) boxes powdered sugar, softened
• 1 tsp vanilla
• 1 tsp butter flavoring
• 3 cups pecans, finely chopped

Details

Servings 10

Preparation

Step 1

To make the cake: Cream sugar, butter and oil. Add egg yolks, one at a time, beating after each addition. Stir baking soda into buttermilk. Add buttermilk, alternately with flour, to batter. Fold in coconut and pecans. Beat egg whites until stiff and gently fold into mixture. Add vanilla and butter flavoring.
Pour into 3 greased and floured 9-inch cake pans. Bake in 350 degree oven for 20 to 25 minutes. Cool cake layers on rack before icing.
To make frosting: Beat cream cheese and butter until smooth. Gradually beat in sugar. Add vanilla; fold in pecans. Spread frosting between layers, on sides and top of cake.