Foodie Friday! - Italian Cream Cake

Warning:  If you don't like rich, decadent, and coconut, move along :)  

I got this recipe from a friend, Pam (more about her later), over 20 years ago.  I bet I haven't made it in 10 years, but for many reasons, which I'll be blogging about more in the future,  I think I may just have to make it this weekend.

So get your taste buds ready because this cake is amazing!

Italian Cream Cake

2 c. sugar

1 stick margarine

1/2 c. Crisco

1 tsp vanilla

5 eggs, separated

2 c. flour

1 tsp soda

1 c. flaked coconut

about 1 c. buttermilk (this ingredient was missed when printed)

Cream sugar, margarine, and Crisco.  Add vanilla and egg yolks and beat well.  Add flour, soda, and coconut to the batter  and mix well.  Add buttermilk (since this ingredient was missed in the original printing of the recipe I add until cake consistency, about 1 cup).

In a separate bowl beat egg whites until stiff peaks form.  Fold egg whites into the cake mixture, blending well.  Pour batter into three,  9-inch, greased and floured cake pans. 

Bake at 350 degrees for 25-30 minutes.  I always use the toothpick test for doneness as ovens can vary.

Frosting

8 oz. cream cheese

1 stick margarine

1 tsp vanilla

1 box powdered sugar (1 lb? - does it even still come in boxes?  I think the boxes were 1-pound)

1 cup pecans, chopped

Let cream cheese and margarine come to room temperature -  then cream.  Add powdered sugar and vanilla and blend well.  Stir in chopped pecans.  Ice layers, top, and sides of cooled cake. 

Cut into small pieces.  The recipe says this makes 14 servings.

You can also add some pecans to the cake batter itself, but I like just putting them in the frosting.

This cake is so rich you will want to make sure you have family or friends to share it with.

I do believe my Kitchen Aid mixer and I have a date for this weekend.

Happy Friday!