Let me just tell you up front, I am not a cake-lover. However, the cake recipe I am sharing with you today is an exception to that rule.
At my husband’s last job he had a co-worker who made the most delicious cake. It was her signature dessert that she would often bring to carry-in dinners.
She liked my husband enough that she gave him the recipe several years ago, and I have decided to share it with you today.
I will warn you about a couple of things before you decide to make this recipe.
1. It has a ton of coconut and pecans.
2. It is definitely not allergy-free.
3. It is very rich.
4. It is delicious!
Bake at your own risk. 🙂
Italian Cream Cake
Author: Jackie @ Blessings Overflowing
Ingredients
Cake:
- ½ Cup Shortening
- 1 Stick of Butter
- 2 Cups Sugar
- 5 Eggs (Separated)
- 1 Cup Buttermilk
- 2 Cups Flour
- 1 tsp. Baking Soda
- ½ tsp. Salt
- 1 Cup Pecans
- 1 tsp. Vanilla
- 2 Cups Coconut
Icing:
- 1 Package of Cream Cheese (8 oz.)
- 1 Stick of Butter
- 1 Pound (4 Cups) Powdered Sugar
- 1 tsp. Vanilla
- 1 Cup Pecans
Instructions
Cake:
- Beat egg whites until stiff. Set aside.
- Cream shortening, butter and sugar.
- Add egg yolks, one at a time, and mix well after each.
- Mix remaining ingredients with the shortening mixture.
- Fold in egg whites.
- Pour batter evenly into 3 greased and floured round cake pans.
- Bake at 350 degrees for 30 minutes.
- Once the cake has cooled, remove from the pans.
Icing:
- Mix all icing ingredients until well combined.
- Spread icing on the top of each layer and then stack them.
- Spread icing all over the top and sides of the three layer cake.
- Slice, serve, and enjoy!
To make this recipe healthier I used palm shortening, real butter, natural sugar, unbleached or white whole wheat flour, sea salt, homemade vanilla, and eggs from our chickens. That makes it alright to each a cake like this doesn’t it? 😉
