Italian Cream Cake

My favorite cake is Italian Cream Cake. My family LOVES this cake (except for Mr. Reserved and only because it has nuts and coconut). My mom would make us any cake we requested for our birthday and we all asked for this cake. We looked forward to our day just so we could taste this delicious cake.

Last Sunday, I made this cake for one of my dear friend's baby shower. It was so yummy that I thought I should share the recipe.

I'm sorry I forgot to take a picture of it. So instead, you get a picture of the shower flowers.


Mom's Italian Cream Cake

1/2 cup butter
1/2 cup shortening
2 cups sugar
5 eggs, separated
2 cups cake flour
1 tsp. soda
1/2 tsp. salt
1 cup buttermilk
1 tsp. vanilla
1 cup walnuts, chopped
1 cup angel flake coconut

Cream butter & shortening. Add sugar gradually. Add egg yolks one at a time. Add sifted dry ingredients alternately with buttermilk. Add vanilla, pecans & coconut. Fold in stiffly beaten egg whites. Bake in 3 greased and floured 8" cake pans at 350 for about 25 minutes. Frost after cake has cooled.

Frosting:

8 oz. pkg. cream cheese (at room temp)
1/2 cup butter (at room temp)
1 lb. box powdered sugar
2 tsp. vanilla
1/2 cup finely chopped walnuts

Soften cream cheese and butter. Mix cream cheese and butter until well combined. Add powdered sugar and vanilla. Mix in walnuts or sprinkle on top of cake.

This cake is best when made ahead one day and served cold.

On a side note: I make this cake in 9" round pans and it turns out fine. I also usually just spray the pans with Pam baking spray instead of greasing and flouring them. If I'm decorating this cake, I usually double the frosting recipe just so I have enough icing to use to make frills.


Go make this cake! Only your hips will regret it.



P.S. I noticed that I had taken a picture of the "food" table and you can see part of the cake. Sorry it's not a very good picture but you can see the basic cake.