Italian Cream Cake
This cake is so delicious, therefore, super impressive. It takes a while to make, but the recipe is quite straight forward so there isn’t much to worry about. My mother in law’s birthday was last week and she requested this cake. I decided to go Italian themed and make lasagna for dinner. It would’ve been a great idea if I would’ve made the lasagna a few days ahead of time, but I didn’t. I waited until the night before to make the cake and the lasagna, and go to the grocery and Williams Sonoma… Needless to say, I was running around like crazy that night. But! The cake was perfect and my mother in law had a yummy birthday dinner so it was all worth it!
2 cups all-purpose flour (sifted)
1 tsp baking soda
1 stick butter (softened)
½ cup vegetable oil
2 cups sugar
5 eggs (room temperature, SEPARATED)
1 cup buttermilk
1 tsp vanilla
1 cup chopped pecans
1 can coconut (about 1 1/3 cup)
Grease and flour 3 eight-inch cake pans. Cut rounds out of wax paper and fit into bottom of each pan. Set aside pans.
Sift flour. Remeasure flour. Sift together sifted flour and baking soda. Set aside.
Cream together butter and vegetable oil. Mix in sugar. Add egg yolks one at a time, mixing after each addition. Alternately add flour mixture and buttermilk (a little of each at a time).
Mix in vanilla. Stir in coconut and pecans. Set cake mixture aside.
Beat egg whites to form stiff peaks. Fold egg whites into cake mixture, a little at a time (about ¼ of egg whites at a time). Pour cake mixture into prepared cake pans.
Bake at 350 for 25-35 minutes or until toothpick inserted into the center of each cake comes out clean. Set baked cakes in pans on wire racks to cool for approximately five minutes. Remove cakes from pans and continue to cool on wire racks until completely cooled.
1 8 oz package of cream cheese, softened
½ stick margarine, softened
1 box powdered sugar (1 lb.)
1 tsp vanilla
¼ cup chopped pecans (garnish)
Note: Cakes may be frozen after completely cooled (without icing). Wrap tightly in saran wrap and then aluminum foil.
This batter is delicious. I probably would’ve eaten it by the spoonful if I hadn’t needed it for the cake! Here’s a great tip–do a very thin layer of icing and then stick in the freezer for a bit. It catches all the crumbs and keeps the rest of your icing nice and clean! I love taper birthday candles! So fun and different!