Italian Cream Cake

Last week a girlfriend called to order an Italian Cream Cake for her daughter's birthday; only thing different with this order was that this young girl loves to bake and she wanted to participate. I figured 'why not...she can also do the dishes, right?"

Saturday morning arrived and at 11 AM Erin showed up ready to work. We put on aprons and got busy. The recipe we used was one my mom recommended, so we started by getting everything together.



After mixing together all of the fresh ingredients we whipped the egg whites into a frenzy and gently folded them into the batter.

After turning the batter out into two 9-inch pans, we popped them into the oven for 30 minutes till done.

We finally got Erin's mom to leave and while the cakes cooked, it was time for some girl talk. I was so surprised to find out that this darling, smart, intelligent and fun young girl loved so many of the same things that I loved as a young girl: musicals, classical music, reading and baking. Maybe deep down, all bakers are the same. Erin can divide an egg quick as can be without breaking the yolk and she's very comfortable in the kitchen. Maryanne and Dan, you have raised a lovely young girl and I'm sure you are so proud.

Back to the cake...

While the cakes were baking, we mixed up the cream cheese frosting and with 4 layers we didn't want to run out, so we doubled the recipe. By this time the scent of coconut was throughout the house and we really wanted to taste this cake.

One of these days I'll be able to cut the cakes evenly. No worries....icing can repair any errors.

We heaped the icing between all layers and then applied a crumb layer, letting the cake cool in the fridge so the icing could set. After 15 minutes we removed the cake from the fridge and then finished it with a nice, thick layer of icing topped with coconut and chopped pecans.

Happy 15th Birthday, Erin! I was my pleasure to bake this special birthday cake with you.

The Birthday Girl

ITALIAN CREAM CAKE

Preheat oven to 350 degrees

Grease and flour two 9-inch cake pans. Set aside.

Ingredients:

2 cups granulated sugar

1/2 cup Crisco

1 stick sweet cream butter, room temperature

5 eggs, divided - room temperature

2 cups flour

1 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

1/2 cup chopped pecans - extra for decorating

2 cups sweetened flaked coconut - extra for decorating

Cream together the sugar, Crisco and butter. Then add the egg yolks.

Blend well, scraping down the sides as needed.

Add the vanilla, stir well.

Blend in the buttermilk, stiring well into incorporated.

In a separate bowl, stir together the flour and baking soda. Add to the mixture about 1/2 cup at a time. Mix well and scrape down the sides as needed. Add the coconut and the pecans.

Beat the egg whites until they form medium peaks. Gently fold the egg whites into the cake batter and then divide the batter evenly into the two cake pans.

Bake cake for 30 - 35 minutes or until a cake tester inserted comes out clean.

Once done, remove cakes from oven and let the cake rest in the pans for 15 minutes and then turn out onto cooling racks. Cool thoroughly.

Cream Cheese Frosting

8 ounces cream cheese (not the fat free kind); room temp.

1 stick butter

1 pound powdered sugar, sifted

1 teaspoon vanilla

Mix together until smooth.

Frost the cake and then top with more coconut and chopped pecans. Enjoy!