Wednesday, April 4, 2012

Italian Cream Cake!

This weather we've been having is just wonderful! All that sunshine makes me want to go out and exercise... seriously! Now, if only I had a dog (like my cousin's) I would be in tip top shape! A few weeks ago I had the opportunity to walk and take care of a dog named "Squirt". I can still hear his paws following me wherever I go. Oh boy, I miss him already!

Today, I am posting a recipe for an Italian Cream Cake. It did receive great reviews, not too sweet and it paired nicely with the light vanilla cake. If you like shredded coconut please add more than a cup, but don't over do it! I would suggest if you want more coconut flavor and crunch add about 1/4 of a cup extra :)

Italian Cream Cake (This recipe is from Southern Living Cookbook: Classic Southern Desserts)

Makes about 20 servings


1/2 cup of unsalted butter at room temperature
1/2 cup of shortening (if you keep yours in the refrigerator, its best if you take it out to get it at room temperature)
2 cups of sugar
5 large eggs at room temperature, separated
1 Tbsp. vanilla extract
2 cups of all-purpose flour
1 tsp. baking soda
1 cup buttermilk
1 cup sweetened flaked coconut


1).  Preheat oven to 350 F. Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer until creamy; gradually add sugar beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla; beat just until blended.

2). Combine flour and baking soda (set aside); add to butter mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed just until blended after each addition. Stir in coconut.

3). Beat egg whites until stiff peaks form; 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. Let cool in pans on wire racks for 10 minutes. Remove from pans to wire racks, cool completely (about 1 hour).

5). Spread the nutty cream cheese frosting in between the layers. Add garnish, as desired. I used blackberries, white sprinkles, and store bought lady fingers.

Nutty Cream Cheese Frosting!


1 cup chopped pecans (I'm sure walnuts will taste just as delicious!)
1 8oz. package of cream cheese (at room temperature)
1/2 cup unsalted butter (at room temperature)
1 Tbsp. vanilla extract
1 (16oz) package of powdered sugar, sifted


1). Preheat oven to 350 F. Spread pecans in a single layer in a shallow pan. Bake them for 8-10 minutes until fragrant (you may stir occasionally). Let cool.

2). In the mean time, beat the 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 the pecans.


Have a lovely week everyone! :)

No comments:

Post a Comment