Italian Cream Cake

Every year on my sister's birthday she asked my Mom to make her an Italian Cream Cake.
It is absolutely her favorite!!

This year I thought that it would be fun to make one since we were spending Christmas Eve together.

I found this recipe in one of my favorite dessert cookbooks, Southern Living Classic Southern Desserts.

It is so delicious and rich.

I added some candied pecans to the top to give it that extra something special.



Italian Cream Cake
(Southern Living Classic Southern Desserts)
printable recipe

For the cake:
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separated
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut

For the frosting:
1 cup chopped pecans, roasted
1- 8 ounce package cream cheese, softened
1/2 cup butter, softened
1 tablespoon vanilla extract
1-16 ounce package powdered sugar, sifted

To make the cake:
Preheat the oven to 350 degrees.  Beat butter and shortening in a large mixing bowl at medium speed with an electric mixer until creamy; gradually add sugar, beating well.  Add egg yolks, 1 at a time, beating until blended after each addition.  Add vanilla; beat just until blended.

Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition.  Stir in coconut.

Beat egg whites until stiff peaks form; fold into batter.  Pour batter into 3 greased and floured 9-inch round cake pans.

Bake at 350 degrees for 25 minutes or until a wooden pick inserted in the center comes out clean.  Let cool in pans on wire racks 10 minutes.  Remove from the pans and transfer to wire racks.  Let the cakes cool completely (about 1 hour).

To make the frosting:
Preheat the oven to 350 degrees.  Arrange the pecans in a single layer in a shallow pan.  Bake 8 to 10 minutes or until toasted and fragrant, stirring occasionally.  Let cool.  Chop pecans.

Meanwhile, beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy.  Add powdered sugar, beating at low speed until blended.  Beat frosting at high speed until smooth; stir in pecans.

To assemble the cake:

Spread the Nutty Cream Cheese Frosting between layers on the top and sides of cake.  Garnish with candied pecans.





Enjoy,




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3 comments:

  1. This looks awesome!
    I just linked over to your marguerita pizza post and left a comment on that post as well. So many great recipes!
    Thanks so much for sharing them at
    Favorites on the First.
    So nice to meet you!

    Happy New year~
    Alison
    Hope you will come back and visit again soon. :)

    ReplyDelete
  2. My mother used to make an Italian cream cake. I believe she got the recipe from Southern Living, too. So many of her recipes came from there; she subscribed for years.

    ReplyDelete
  3. I love Italian Cream Cake!!! I know a lady who makes the best ones, and I sometimes order them from her. I've never tried to cook it on my own....not yet.....

    Linking from The Polo House (I'm late to the party)!

    xo,
    RJ

    ReplyDelete

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