Make your cake and eat it too!

I am getting together with my family this week for New Years.  This year Grandmaw is having everyone make a dip or dessert to bring down.  I looked and a few things before I finally decided what to make.  Making cakes from scratch has never been a favorite of mine.  I always enjoyed baking cookies and pies, but cakes seem to be much more finicky.  Especially, ones like Italian Cream cakes.

It requires separating the egg, stiffening the egg whites, and alternating ingredients.  I guess it is because of all the extra things that a cake requires but, for me, it creates a sense of anxiety.  I feel tense throughout the whole process.  It takes time, thought, and patience. Still, through all the mixing, sifting and de-panning they always seem to turn out.  Though, unlike the cookies and pies, there is always a greater sense of accomplishment when you finish with a cake.  After a couple hours of holding your breath, and you swipe the last bit of icing on.  It is one of the best feelings in the world.

If you want to try making this cake here is the Recipe:

Italian Cream Cake

1 stick butter softened                         2 cups all purpose flour

1/2 c. shortening                                 1 tsp. baking soda

2 c. sugar                                            3/4 c. coconut

5 egg yolks                                         3/4 c. chopped pecans

5 egg whites stiffly beaten                   1 cup buttermilk

1 tsp. vanilla

Icing

8 oz. Cream cheese, softened

1 stick butter, sogtened

1 tsp vanilla

1 box powdered sugar (I measured out 1 lb)

1/4 c. coconut

1/4 c. pecans, chopped

For cake:

Cream butter and shortening together. 

Add sugar and beat until fluffy

Add egg yolks one at a time. Beat well after each yolk.

Mix vanilla ans butter milk together and set aside.

Sift together flour and baking soda

Alternately add butter milk mixture and flour mixture.  Mix well.

Mix in coconut and pecans by hand.

Fold in stiffly beaten egg whites.

Bake in 3 greased and floured 9 in cake pans

Bake at 350 for 25-30 min.

For Icing: 

Cream together butter and cream cheese until smooth

Add sugar gradually until fluffy.

Add vanilla. Mix well.

Stir in coconut and pecans.

Ice cake and ENJOY!

As always the best part is eating the fruits of your labor!

 

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