Italian Cream Cake

Whoa! Boy does this cake bring back old family memories. My Mom baked this cake more times than I would dare to count. My Mom loved to bake and there was always lots of homemade goodies to chose from. RIP Mom and I'll bet you have your own designated kitchen in Heaven. This recipe is a little more work than most, but oh so worth it. You will be surprised how heavy this cake is when you pick it up, but oh so scrumptious in your mouth. This cake speaks for itself. Coconut and pecans are in this cake and in the creamed cheese icing as well. It will satisfy your sweet tooth and make your fat cells sing with delight!
Italian Cream Cake

• 2 sticks unsalted butter (softened)
• 2 cups sugar
• 5 eggs, separated
• 1 cup buttermilk*
• 1 tsp. baking soda
• 2 cups flour
• 1 tsp. vanilla
• 1 cup pecan pieces
• 1 ⅓ cup coconut

Preheat oven to 325 °. Cream butter and sugar together. Add egg yolks 1 at a time, beating together with electric mixer after each addition. Mix together buttermilk and baking soda. Add mixture alternately with flour. Beat well then set aside.

Whip egg whites until stiff peaks form. Gently fold ⅓ of egg whites into batter, then add the rest of the beaten egg whites, vanilla, coconut and nuts, mixing well.

Bake at 350° for 30- 40 minutes or until a toothpick inserted into center comes out clean. Makes 2 (8 inch) cake pans. Cool in pan for 15 minutes then invert on wire racks to cool.

Italian Cream Cake Frosting

• 1 stick unsalted butter (softened)
• 1 8oz. pkg. cream cheese
• 1 1lb. box powdered sugar
• 1 tsp. vanilla
• 1 cup pecan pieces
• 1 cup coconut

Whip butter, sugar, and cream cheese on low until blended, then turn mixer up to high and add vanilla. Blend ingredients together until smooth and slightly fluffy (about 5 minutes). Fold in nuts and coconut. Frost cooled cake.

Egg white tip: Bowl and whisk should be clean with no oil residue. Room temp whites whip easier. When separating eggs from yolks be careful not to get any egg yolk into whites. Keep the mixer moving until they are uniformly white and form stiff peaks.

*To make your own buttermilk substitute: to one cup of milk add 1 Tbsp. of white vinegar. Stir and set aside for 10 minutes.