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Monday, November 21, 2011

Italian Cream Cake

Photo courtesy Taste of Home
   Last weekend was the holiday cooking contest at one of our local grocery stores. This is one of my favorite events. I get to meet the cooks and see and taste the recipes.
   One of this year's dessert finalist was Mitch Earles from Oakland City. He was nice enough to let me have his recipe for Italian Cream Cake, the winning dessert recipe. This cake is incredibly light and the icing, not too sweet. What's the most amazing thing to me is that it had coconut in it and I didn't even know. I've never like coconut, but this cake was great.
   You can also find this recipe and the others in the contest in a Holiday Cookbook put out my the Princeton and Mt. Carmel papers last Wednesday. In case you missed it, here's a great cake.

Italian Cream Cake

Ingredients
1 stick butter
1/2 cup shortening
5 eggs, separated
1 tsp. vanilla
1 tsp. baking soda
1 cup buttermilk
2 cups sugar
2 cups flour
1 cup coconut
1 cup pecans (reserving a few for decoration)

Directions
Cake -
Grease and flour 3 round 8-inch cake pans. Beat 5 egg whites until stiff peaks form. In a separate bowl, cream together butter and shortening. Add 2 cups sugar. Mix well. Add vanilla, baking soda, coconut and pecans. Combine. Alternately add flour and buttermilk. Add 5 egg yolks, mixing well. Fold in egg whites. Pour into cakes pans. 
Bake at 350 degrees for 25-40 minutes. Let cakes cool. 

Icing - 
1 stick butter
2-8 oz. cream cheese
2 lb. powdered sugar
1 tsp. vanilla
Mix all ingredients well. Ice cake and top with 1 cup pecans.


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