Friday, April 25, 2008

Let Them Eat Cake

When my husband and I were first dating we found a wonderful little Italian restaurant in the town where we attended college. It was a popular date spot that served delicious pasta, but more importantly, FANTASTIC Italian cream cake. Neither one of us had ever tasted this dessert before, but it very quickly became our favorite. We enjoyed this cake so much that we even had it as one of the layers in our wedding cake, and not surprisingly it vanished quickly at the reception.

A friend passed this variation along to me knowing how much we like cream cake and it is amazing! I thought you might enjoy it as well...

Italian Cream Cheese Cake

1 cup butter or margarine, softened
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1 cup chopped pecans
1 cup flaked coconut
Italian Cream Cheese Cake Frosting (recipe follows)

BEAT butter at a medium speed with an electric mixer until creamy: gradually add sugar, beating well. Add egg yolks, 1 at a time, beating after each addition.

COMBINE flour, soda, and salt; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in vanilla. Add pecans and coconut; stir well.

BEAT egg whites at high speed until stiff peaks form. Gently fold into batter. Spoon batter into 2 greased and floured 9-inch round cake pans.
BAKE at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans and cool completely on wire racks.

SPREAD Italian Cream Cheese Cake Frosting between layers and top and sides of cake. Cover and store in refrigerator.

Italian Cream Cheese Cake Frosting

1 (8 ounce) package cream cheese, softened
½ cup butter or margarine, softened
1 (16 ounce) package powdered sugar, sifted
1 cup chopped pecans, toasted
1 teaspoon vanilla extract

BEAT cream cheese and butter at medium speed until creamy; gradually add powdered sugar, beating until smooth. Stir in vanilla then pecans.

Happy Baking!


Natalea said...

Oh you didn't just give me that recipe!!!
Now you know what I have to do this weekend!
Thanks for making my butt bigger Melissa! (no, really, thanks! because this looks YUMMY!!!)
Have a great weekend~
xoxox natalea

Elizabeth said...

Oh no, now I have another cake I need to bake. Look over at Maple Sugar blog,she is in my side bar. She has some yummy things I want to make. The cake you have posted sounds so good and a great chance to make something other than chocolate. I love the color of your kitchen Aid :) mine is a crimson red. They only made a few for Williams Sonoma back in 1991.

Scrappy Jessi said...

Yum yum yummy!!!
i will have to try this.

Anonymous said...

Hi Melissa,
Oh how I love cake, hence my blog name. That one looks yummy! And of course with the Kitchen Aid it makes it even better. I have a pink one. Love yours too.

LeAnn :)

hopetreestudio said...

This looks so yummy! Denise

Joy*The Vintage Rabbit said...

YUMMO!! This is right up my alley!! I will give it a try!! Thanks for the recipe!!