Tuesday, April 23, 2013

Tasty Tuesday: Italian Cream Cake






This last week was my father in law's 70th birthday. We were able to go to Seattle and help with a surprise party for him. One of the cakes that my mother in law served was an Italian Cream Cake. Hannah loved it. So I'm sharing the recipe here. I'm not sure the original source. A cube of butter is a stick of butter, or a half cup. Let me know if you make it!

Italian Cream Cake
Serves 10-12
1 cube butter or margarine, softened
1/2 cup shortening
2 cups sugar
5 egg yolks
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla
1 cup flaked coconut
1 cup chopped walnuts
5 egg whites, stiffly beaten
Cream-Cheese Frosting, recipe follows
Extra chopped walnuts, garnish

1. Cream butter and shortening. Add sugar and beat until smooth. Add egg yolks and beat well.
2. Combine flour, baking soda and salt and add to creamed mixture alternately with buttermilk. Add vanilla. Add coconut and nuts.
3. Fold in beaten egg whites gently. Pour batter into three greased and floured 8-inch cake pans.
4. Bake in a preheated 350-degree oven for 25 to 30 minutes or until a toothpick inserted near center comes out clean.
5. Remove pans from oven and cool for 8 minutes; then remove from pans to wire racks. Let cool completely. Prepare frosting and spread between each layer and over the top and sides of cake. Sprinkle frosting with extra chopped walnuts. Cut in thin pieces since the cake is rich.

Cream-Cheese Frosting:
1 package (8 ounces) cream cheese, softened
1/2 cube butter or margarine, softened
1 pound powdered sugar
1 teaspoon vanilla

Beat cream cheese with butter or margarine until fluffy. Add sugar slowly while beating and beat until smooth and fluffy. Add vanilla beat to combine.



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