Italian Velvet Cake

Image by La Mia Cucina via Flickr

One of my friend's mother died recently, so as a tribute to her, I'd like to post her Italian Velvet Cake recipe. I've done some researching to try and figure out the difference between red and Italian velvet cakes. Red Velvet originated in the south and was often used as a groom's cake at weddings. The color comes from a chemical reaction between the buttermilk (or vinegar) and cocoa, even though some food coloring is used. During WWII when food was rationed, bakers used boiled beets to color the cakes and retain moisture. This Italian cake however, is a white buttercream cake with coconut and pecans. The real specialty is the white chocolate in the frosting. Yum!


Italian Velvet Cake
1 stick butter
1/2 cup Crisco
2 cups sugar
5 eggs, separated
1 t. soda
2 cups flour
1 cup buttermilk
1 t. vanilla
1 cup nuts (pecans)
1 cup coconut

Frosting
1-8 oz. cream cheese
1/2 cup crisco (butter flavored)
1 box powdered sugar
1 t. vanilla
2 squares white chocolate

Cream butter, Crisco, and sugar together. Add egg yolks, mixing well. Sift flour and add alternatively to butter mixture with buttermilk. Stir in nuts and coconut. Gently fold in egg whites. Bake in 3- 9 inch pans at 350 for 20-25 minutes. Let cool.
Make frosting by melting white chocolate over boiling water. Cream Crisco, cream cheese, powdered sugar and vanilla. Slowly add white chocolate, mixing well. Frost cakes and layer. Let set an hour before serving.

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