Showing posts with label Italian Cream Cake. Show all posts
Showing posts with label Italian Cream Cake. Show all posts

Friday, January 8, 2016

Italian Cream Cake

I finally made this cake. I have been wanting to make it for awhile. When I suggested it, my daughter said sure but my two guys were not interested. I didn't want to make a cake for only two people. Then we went to the store. The store had samples of different cakes to sample. I had my guys try this cake. They both liked it. Then I told them the name. So, they agreed I should make the cake. They told me that my cake was better than the one they had tried at the store. I love my guys. They say the sweetest thing to me. My daughter like it a lot too. The recipe calls for coconut but you can't taste it. I crushed the pecans small for my husband. He isn't the biggest fan of nuts. Also, I limited the pecan decorations on the cake so he could take them off and give them to me. If you want a taller cake, then I would double the batter but this size was perfect for us. I used 2 pans instead of 3 since I didn't want to rotate pans during baking it. 
Italian Cream Cake
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup pecans, chopped
1/2 cup sweetened flaked coconut

  1. Preheat oven to 350 degrees F.
  2. Grease and flour two 9 inch baking pans. Set aside.
  3. In a large bowl, cream the butter with the sugar until fluffy.
  4. Add the eggs, one at a time, and beat well before adding the next egg.
  5. Add the vanilla and combine.
  6. In a small bowl, combine the flour, baking soda, and salt. 
  7. Add a little of the flour mixture then alternating with the buttermilk. Combine well.
  8. Fold in the pecans and the coconut.
  9. Evenly distribute the batter between the two pans.
  10. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
  11. Allow to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.
Cream Cheese Frosting
12 oz. cream cheese, softened
1/2 cup butter, softened
4 cups powder sugar
2 tsp vanilla extract
  1. In a large bowl, beat the cream cheese and butter until fluffy. 
  2. Add the powdered sugar and vanilla. 
  3. Beat until smooth. 
Recipe and frosting adapted from Taste of Home

One year ago...........................I made Chicken Cordon Bleu.
Two years ago.........................I made Sausage Wonton.
Four years ago.........................I made Burgundy Mushrooms
Did you already know........................
-Italian Cream Cake is a Southern Cake.
-Italian Cream Cake was published in the early 1900s.
-Italian Cream Cake tends to be three layers with a cream cheese frosting.

Next week: I'm posting Angel Food Cake!