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Welcome! Here you will find
baking tips and hints, as well
as guest recipes and my
Recipe of the Week! If you
would like to submit a recipe,
you can email it to me at
quiltpinky1@ghvalley.net
or simply fill out the
form below the recipe. Thanks! |
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Click
here for
printable |
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version of this week's recipe |
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Eileen's Italian Cream Cake |
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Before moving to Colorado, I had never heard of
Italian Cream Cake. There is a large Italian
contingent in Pueblo and many of Italian descent
around Southern Colorado. Some of my friends,
who are Italian, put me onto this wonderful
cake. It is one of my top 2 most requested and I
made it for several graduations this year, by
request. If you like coconut or carrot cake,
this would be in the same family, only BETTER.
The cake in the picture, I made and decorated
for a special friend's birthday. All of our
gorgeous lilacs were in bloom then. Know you
will love this if you try it!!!!
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Ingredients
Directions
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- 1/2 cup
Crisco( I use 1 cup butter flavor
Crisco at high altitudes!!! and
leave off the butter)
- 1/2 cup
butter
- 1 2/3
cups sugar
- 5 Eggs,
separated
- 1 cup
buttermilk
- 3/4
teaspoon baking soda
- 1/2
teaspoon salt
- 2 cups
unbleached flour, sifted (I use
Pillsbury or King Arthur)
- 1
teaspoon Mexican vanilla
- 1 cup
pecans, toasted and then chopped
- 1 - 3 1/2 oz.
can flaked coconut
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Cream Cheese Frosting:
-
8 oz. cream cheese,
softened
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1/4 cup butter, softened
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1 lb. Powdered sugar
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1 teaspoon vanilla
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2 TBLS. or more whipping
cream(can use milk)
- 1 cup
toasted, chopped pecans
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Cream butter and Crisco, add
sugar gradually and beat until
fluffy. Add egg yolks, one at a
time and beat well after each
addition. Add buttermilk
alternately with dry ingredients
starting and ending with flour.
Stir in vanilla, pecans, and
coconut. Fold in stiffly-beaten
egg whites. Bake in 3 greased
and floured pans that also have
a round of parchment or wax
paper on top and then grease the
paper too. Bake at 350 degrees
for 30-40 minutes or until done
when checking with a toothpick.
Cool in pans for 20 minutes and
remove. Ice with cream cheese
frosting and sprinkle with
toasted pecans.
To make frosting: Cream
cheese and butter until smooth.
Add remaining ingredients,
ending with cream to make the
proper spreading consistency.
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Feel Free to send your comments or submit a recipe below!
I'm sorry, but due to
abuses, I've had to remove this form. But please
feel free to email your comments and recipes to:
quiltpinky1@ghvalley.net |
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