A sweet friend asked if I would make
one of these cakes for her Momma...
I had not made one in years...
since our Christmas celebrations when I was a teenager...
It was always one of my family's favorites!
It brought back many fond memories for me
and I'm hoping her Momma enjoyed every bite!
Italian Cream Cake
Cake
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs
1 tsp vanilla
2 cups cake flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 cup chopped pecans, roasted a bit
Cake
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 eggs
1 tsp vanilla
2 cups cake flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 cup chopped pecans, roasted a bit
1/2 cup coconut
Cream Cheese Frosting
2 pkg cream cheese 8 oz each, room temperature
1/2 cup butter, room temperature
3 3/4 cups confectioner's sugar
1 tsp vanilla extract
1 tsp almond extract
1 cup chopped pecans, roasted a bit
1 cup coconut
In mixing bowl, cream butter, shortening and sugar till light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla, Combine dry ingredients and add alternately with the buttermilk, beginning and ending with dry ingredients. Fold in pecans and coconut.
Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 20-25 minutes. Cool for 10 minutes and turn out into cooling rack and cool completely.
For the frosting, beat cream cheese and butter till fluffy. Add confectioner's sugar and extracts and blend until smooth. Spread between the layers and on top. Store in refrigerator.
Cream Cheese Frosting
2 pkg cream cheese 8 oz each, room temperature
1/2 cup butter, room temperature
3 3/4 cups confectioner's sugar
1 tsp vanilla extract
1 tsp almond extract
1 cup chopped pecans, roasted a bit
1 cup coconut
In mixing bowl, cream butter, shortening and sugar till light and fluffy. Add eggs, one at a time beating well after each addition. Beat in vanilla, Combine dry ingredients and add alternately with the buttermilk, beginning and ending with dry ingredients. Fold in pecans and coconut.
Pour into 3 greased and floured 9 inch cake pans. Bake at 350 degrees for 20-25 minutes. Cool for 10 minutes and turn out into cooling rack and cool completely.
For the frosting, beat cream cheese and butter till fluffy. Add confectioner's sugar and extracts and blend until smooth. Spread between the layers and on top. Store in refrigerator.
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The most delicious ingredients...
And the cake flour...
Cream the butter, sugar and crisco...
Add the eggs, one at a time...
and the vanilla...
Mix the dry ingredients together...
Add the dry ingredients alternately with the buttermilk...
Toast the chopped pecans a bit and let them cool...
Add the pecans to the batter with the coconut...
Bake in three 9 inch pans, greased and floured...
on 350 degrees for 20-25 minutes...
Cool completely on wire rack while you prepare the frosting...
Frost the first layer...
I sprinkle on pecans and coconut...
Then repeat with the next layer...
Then top it with the 3rd layer like this...
I mix the remaining pecans and coconut in the frosting that is left...
And frost the top...
And sides...
Deliciousness all tied up with a bow!
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