I'm half Italian and I'm embarrassed to say that I had no idea what an Italian Cream Cake was when I saw it in my Cook's Magazine. After doing some research, I learned that there's actually nothing even remotely Italian about this cake. It's more of a favorite in the American South than anywhere else. It didn't even originate in Italy so I'm not really sure where it got it's name from. I have to say that finding that out, eased my mind just a little because I felt like I had somehow shamed my Italian heritage by not knowing what in the world an Italian Cream Cake even was. Once I did my research and found out that this cake was loaded with coconut and pecans, I realized that I HAD to make one - not because I'm Italian - or because I live in the American South - but because I LOVE coconut and pecans. (and cake) Italian Cream Cake 2 1/4 cups sweetened coconut 1 1/2 cups buttermilk 3 teaspoons vanilla 3 1/4 cups cake flour 3 teaspoons baking powder 1 teaspoons salt 1/2 teaspoon baking soda 18 Tablespoons butter 6 Tablespoons shortening 2 1/2 cups sugar 8 eggs 1 cup toasted pecans
Bake 35 minutes at 350.
Frost sides and top of cake with a thin layer of frosting and refrigerate. Spread remaining frosting over cake.
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