Wednesday, June 22, 2011

Italian Cream Cake

I can still remember a dinner I attended at my friend Dory's house years ago. She served 24 of us delicious spaghetti, a perfect salad with Italian dressing, and served us this delightful Italian Cream Cake accompanied by authentic Spumoni ice cream. It was not only beautiful, but it was so tasty that I remember it to this day!

Don't think you can get away with baking only two layers instead of three. You will have to bake the cakes longer and they will overcook on the tops, bottoms and sides.

Dory’s Italian Cream Cake

Preheat oven to 350 degrees.


Cream together:
1 stick butter
1/2 cup Crisco
2 cups sugar

Add 5 egg yolks


Sift together
:

2 cups flour

1 tsp soda
Add flour mix alternately to cream mix with

1 cup buttermilk

1 tsp vanilla
Fold in 1 cup angel flake coconut and
5 beaten egg whites.

Pour into three well-greased and floured (9") cake pans

Bake at 350 for 25-30 min.

Icing for cake:

Add together and mix well:

1 stick margarine
1 large stick of cream cheese (Don't use low fat)
I did for the one above. It tasted good, but you could see the separation in the layers.
1 box powdered sugar

1 tsp vanilla

Grind up 1 cup nuts (pecans) and sprinkle on top of cake.

Serve with Italian Spumoni ice cream.

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