For just about all of the last 52 years, one of the things I looked forward to most about my birthday was and is the once-a-year only Italian Cream Cake that my wife lovingly bakes. Trust me, I have tasted dozens of Italian Cream Cakes, but none come close to my wife’s. We’ve shared this recipe sparingly, but it’s time we spread the goodness around.
INGREDIENTS:
- For the cake:
- 1 Cup whole buttermilk
- 2 Cups sugar
- 1 Stick margarine
- 1/2 Cup shortening
- 5 Extra large eggs (yolks and whites separated)
- 2 Cups sifted flour
- 1 1/2 Cups chopped pecans
- 4 Oz. Flaked coconut
- 1 Tsp. high quality vanilla extract
- 1 Tsp baking soda
- For the icing:
- 8 Oz. cream cheese
- 1 Stick room temperature butter
- 1 Tsp high quality vanilla extract
- 1 Pound confectioner’s sugar
INSTRUCTIONS:
- For the cake:
- Preheat oven to 325 degrees F.
- Grease and flour 3 8″ round cake pans.
- Combine soda and buttermilk and let stand a few minutes.
- Cream the sugar, margarine and shortening.
- Add egg yolks one at a time, mixing well after each addition.
- Add buttermilk mixture alternately with flour to creamed mixture.
- Stir in the vanilla extract.
- In a separate bowl, beat egg whites untill stiff.
- Fold the egg whites in to the cake batter.
- Gently fold in coconut and pecans.
- Bake for 25 minutes or until the cake tests done.
- Careful not to over bake as it will come out too dry.
- For the icing:
- Beat all the ingredients with a hand mixer until smooth.