I found a recipe that someone had posted on another site and I tried it out today.
It was greasy and heavy. I thought that the recipe called for a lot of crisco, but I thought I would try it anyway.
Also, I did use crisco and flour for the pans when the recipe called for butter and flour, does that make a difference ?
Here is the link to the recipe
http://www.epicurious.com/recipes/food/views/11985

Please tell me what i did wrong.
Thanks

Here is a Italian Creme Layer Cake recipe that is a wonderfull. I change a little the recipe adding almond flavor and I do not use either the coconut flakes and chopped pecans. I stuff the cake with strawberries and use strawberry buttercream. It's delicious.

No, the crisco and flower in the pans shouldn't matter... That recipe is a traditional Italian Cream cake. They are a dense and heavy cake (and might I add - SO delicious!!)

My recipe uses 1 stick butter and 1/2 cup shortening - try that, and maybe it won't be so greasy. Mines dense/heavy, but I wouldn't call it greasy... (and coconut and pecans - is a must!)

I use the doctored Italian Cream cake recipe from CC, and its delicious, it is my most popular cake I sell. I couldnt imagine putting that much shortening in a cake.

I don't have my recipe in front of me (I am at work), but that does sound like a lot of crisco. I know my recipe calls for butter and oil (liquid, not crisco), but I don't think it is that much. Try a search of other Italian Cream Cake recipes, I am sure there are several out there. Also, the spray for the pans really shouldn't make a difference.

IMO - Yes the coconut and pecans are essential for a traditional Italian cream cake, but the strawberries sound good if you want something non traditional.

I wouldn't say it was "white", maybe offwhite?! Also baking can be tricky... if you overbake this cake (watch it carefully!) it will be dry. Which is what sounds like happened to your bakery cake. I personally wouldn't use a doctored mix for an I.C. cake - I think there is distinct texture and flavor to this cake, I'm not sure you can get from a mix. I guess I'm just a stickler for scratch on this cake! Good luck w/ you butter - I think you'll like that version better!

I've never had an Italian Cream cake that is white. I'd call it more of a butter pecan color. It is definitely a dense cake, but moist and delish. I use a recipe from Southern Living.

It must be a typo. I've made this cake a million times.
As cakesbyallison stated, it should only be 1/2 cup shortening.
I too use the Southern Living recipe and it reads exactly the same, except for the amount of oil.

Do all of you always use the Italian Cream icing also or have you used butter cream?

Cream cheese icing is a must!!!

I have a recipe that I've used several times, similar to the one posted but I think uses less butter/crisco. I also used cake flour rather than all purpose and creamed the sugar and butter for 8-10 minutes. Came out light and moist. I brought it to work for a birthday and people were literally following me down the hall to tell me how good it was, "can I have the recipe?" etc. If interested, I'll find it and post it.

I also used the "doctored" mix recipe and it because the talk of the party everytime, with either pecans or walnuts. Now, I have a customer that wants a 200 svng, 4 tier wedding cake for November...I'm in Texas. Is this doable? Shouldn't it be kept refrigerated?