I have always loved cake. Oh yes. So much in fact I decided to become a pastry chef and spend the rest of my life creating and decorating them. So I thought that I would share one of my most favorite recipes.
The Italian Cream Cake
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-5 eggs
-1/2 cup butter
-2 cups AP flour
-1 tsp baking soda
-1/2 cup shortening
-2 cups sugar
-1 tsp vanilla
-1 cup buttermilk or sour milk if not on hand
-1 cup flaked coconut
-1/2 cup chopped pecans #1
-3/4 cup chopped pecans #2
-1 good recipe of cream cheese frosting
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1. Seperate the eggs and let them rest.
2. Cream shortening and butter with the sugar.
3. Add the yolks and vanilla. Continue to beat.
4. Alternately add the flour and baking soda with the Buttermilk.
5. Fold in the coconut and pecan #1.
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1. In another bowl beat the whites to stiff peaks.
2. Fold in 1/3 of whites into the butter mixture to lighten.
3. Fold in the remaining 2/3 of whites.
4. Fold just until comes together and not overmixed.
5. Grease 8" or 9" pans (usually makes 3 of either size)
6. Bake at 350 F for 25-35 minutes.
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1. Make the cream cheese frosting.
2. Set half aside for the filling and half aside for frosting.
3. With the Filling portion add the 1/2 of the #2 pecans.
4. Fill the cakes and stack.
5. Frost the cake with the rest of the cream cheese frosting.
*Optional* Mask the sides with the remaining pecans (or sprinkle all over)
(I love eating it when it is still slightly warm.)
