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Italian Cream Cake

Remember The Summer of Cake? Ahhh, what a wonderful season…

Among the many cakes I made was an Italian Cream cake that I can still taste.

This angle…

Italian Cream Cake

Or this angle…

Italian Cream Cake

Either way, it was a culinary delight.

In case you aren’t happy with merely licking your computer screen, I’ve included the recipe.

Italian Cream Cake

Ingredients

  • 1/2 cup butter or margarine, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1 cup flaked coconut

Instructions

  1. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
  2. Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
  3. Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
  4. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  5. Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

Notes

Donna Willcut, Pryor, Oklahoma, Southern Living NOVEMBER 1996

https://ohmrstucker.com/italian-cream-cake/

Nutty Cream Cheese Frosting

Ingredients

  • 1 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened
  • 1 tablespoon vanilla extract
  • 1 (16-ounce) package powdered sugar, sifted

Instructions

  1. Bake chopped pecans in a shallow baking pan at 350°, stirring occasionally, 5 to 10 minutes or until toasted. Cool.
  2. Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat frosting at high speed until smooth; stir in pecans.

Notes

* I doubled the frosting recipe. If there's any left, I won't tell anyone if you smear it on your waffles...

Donna Willcut, Pryor, Oklahoma, Southern Living NOVEMBER 1996

https://ohmrstucker.com/italian-cream-cake/

Happy baking!

 

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