Don't forget to rotate your pans in the oven since one of the pans will be more than likely on the bottom level and two on top.
Tuesday, June 7, 2011
Italian Cream Cake
This is my grandmother’s recipe that she has been making ever since I can remember. When I was little I remember at both Thanksgiving and Christmas we would have an amazing dessert spread and this was always on the table. I’m not usually a fan of coconut or nuts in things but this is just way too good to pass up. It’s not the easiest cake in the world but it’s definitely not the hardest either. And it’s worth every minute of time spent making it!
Recipe taken from – my Grandma (35+ years old)
2 cups sugar
1 stick butter
1/2 cup Crisco
2 c sifted flour
1 tsp soda
1 c pecans
1 c buttermilk
1 c coconut
8 oz. cream cheese
1 stick butter
1 - (1 lb. box of powdered sugar)
1 tsp. vanilla
Combine baking soda and buttermilk and let stand for a few minutes. Cream 2 cups sugar, 1 stick butter, and Crisco. Separate 5 eggs, set whites aside. Add the yolks to the creamed mixture. Alternately add the flour and soda/buttermilk to the mixture. Add 1/2 cup chopped pecans and 1/2 cup coconut. Beat egg whites until stiff and fold in last. Pour batter into 3 round greased and floured pans. Cook at 350 for approximately 25 minutes.
Cream together 8 ounces cream cheese and 1 stick butter. Gradually add powder sugar. Add vanilla and enough milk to make smooth spreading consistency. Stir in 1/2 c pecans and 1/2 c coconut. Spread on each layer and top of cooled cake.
If you’ve never had a homemade Italian Cream Cake you must give this one a try. It’s rich and delicious!