Italian Cream Cake

Sharon ran across a recipe that looks amazing. It is very similar to my mom’s recipe, except they use melted butter in place of the oil+butter_flavoring; and they use twice as much icing.

reference: https://www.facebook.com/sharon.haney5/posts/10154380633143017
source: http://imjussayin.co/italian-cream-cheese-cake-recipe/

Italian Cream Cheese Cake Recipe

Ingredients
1/2 cup butter, softened
1/2 cup shortening…
2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1-1/2 cups flaked coconut
1 cup chopped pecans

CREAM CHEESE FROSTING:

2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
3/4 cup butter, softened
6 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
3/4 cup chopped pecans

Directions
In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans.

In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans.

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.


For reference, Here is my mom’s recipe, slightly annotated by me. She kept it on a 3×5 card in her recipe box, but it might have been something she got from her mom.

Mom’s Italian Cream Cake Recipe

Ref: http://joshdavis.livejournal.com/1168945.html?view=3701297

Set oven to 350 (preheating)

Cream well:
2 cups sugar
1/2 cup shortening
1/2 cup oil
1/2 tsp vanilla
1/2 tsp butter flavor

Add 5 yolks (emulsifiers), one at a time, and stir after each one.

Once it’s all creamed, add:
1 cup buttermilk

Then, add the dry team
2 cups flour
1 tsp soda
1 cup Angel Flake coconut (Canned is better than dry bagged)

Add the whites
Beat 5 egg whites until stiff
Fold egg whites gently into batter

Bake the cake
Pour equally into 3 round 8″ cake pans.

Bake for 20-25 minutes at preheated 350 degrees F.

Melt and mix the icing in a double boiler
8oz cream cheese
1 stick margarine or butter
1/2 tsp vanilla
1/2 tsp butter flavor

Once melted, add:
1 box powdered sugar

Once smooth, add:
1/2 cup chopped pecans

Cool icing by placing pan/bowl in cold water.

Once the cake is out and cooled, spread the icing between layers, then on the top and sides.

Let set up overnight in the fridge.

Note: Individual slices freeze very well and are extremely tasty while still frozen.


Tasty!

Butternut squash with coconut butter and cinnamon. Best food ever. TYVM slavetrunks, I mean Erica!

Unfortunately, I’m apparently developing a mild allergy to coconut. I have a very slight case of pharyngitis from sleep deprivation, and the pureed coconut texture is the same pattern of sensation as the sparkles I feel since having consumed it with supper.

I better back off, because I love coconut. Don’t want to ruin grated, chunk, and candied coconut just for this magical elixer I’ve survived without until now.

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