Skip to main content

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.



Comments

Popular posts from this blog

Our Daily Question from Ink & Willow

Did you ever have a book that you love so much because it's just right? That's Our Daily Question for me. It's a three-year journal to share with your significant other. How does that work? Well, each calendar date has a question and divided space to record your answer three times.  There is a great mix of fun, serious, thought-provoking, and heartfelt questions. Generally, the only ones that we've skipped over have been the ones that talk about all the time. It's been nice to be able to pick it up with morning coffee and have a conversation ready to go. Some we've even used at the dinner table to have family discussions.  It's a wonderful little keepsake, one that will have much more value when you finish with it than when you start. If you're looking for a special gift to give a newly married couple, yourself, or even a pair of love birds that have been married for over 20 years, this is a great choice.  I received a copy of this book from Ink & W

Hospitality for the Rest of Us: Long Distance

People are moving more and more. When I was a youngster, it was a rare instance for a friend to move away. Now it's me that moves away. We've moved a lot, especially when we first got married. It was something like five addresses and three states in the first four years of our marriage. We've slowed down a bit. In the midst of all that moving, we've made some friends along the way. I try to keep an open line in case of times of grief and celebration. One of the best tools I've found for keeping in touch with loved ones far away is Facebook. As much time as I could spend doing other things instead of checking it, it's the best thing I've found. It allows me to communicate with others, without having to call. I know calling is amazing, hearing people's voices, but for introverts, there are no body language clues for us to pick up on that help make our conversations easier. It's also why we prefer to video chat :-) Back to Facebook, some etiquette.

Stories from the Kitchen: Taste and See

I celebrated my birthday last weekend. It was wonderful and the leftovers left me with a question or two. Find out what they are and how I'm currently answering them in this week's podcast. Stories from the Kitchen Season 2, Episode 2: Taste and See Notes from the episode: Taste and See by Margaret Feinberg Dad’s New York Cheesecake (from the back of a Philidelphia Cream Cheese package) 1 ⅞ cups graham cracker crumbs ¼ to ½ cup butter, melted 1 cup sugar, divided 2 lbs cream cheese (4 packs) 2 large eggs (lightly beaten) 1 tsp vanilla 2 tbsp cornstarch 1 cup sour cream Preheat oven to 450F Mix well graham crackers, 2 tbsp sugar, and enough butter that the mixture holds together. Reserve 2 tbsp for garnish. Press mixture onto bottom and sides of a greased 9-inch springform pan. Chill in the freezer while preparing the filling. Mix cream cheese and sugar until smooth and light. Beat in eggs, vanilla, and cornstarch until just blended. S