Those of you still reading my humble little blog know that I promised yesterday to bring you the recipe for the cake I made for my mom's birthday.
I had made this cake only one other time before this weekend. One night we had a couple of friends over and hosted an Italian night. The cake had come out so nicely, it stayed with me begging me to make it again. When I asked my mom what she wanted for her cake, all she could come up with was chocolate. To be completely honest, I was sick of chocolate cake and didn't really want to post another less than a month after the last one. Don't get me wrong. I still love chocolate cake. This was just a nice alternative.
Italian Cream Cake
Recipe from All Recipes
1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 1/2 cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
1/2 cup butter
3 1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 cup chopped walnuts
- Preheat oven to 350 degrees F. Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans (I only used two pans because that was all I had; it worked fine, I just kept my eye on the pans as they baked).
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts (or do like I did and press extra coconut around the outside).