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Yes, we found the mere notion of Italian Cream Cake worthy of further study.
And, to our great consumptive pleasure, it does not disappoint.
This Italian Cream Cake comes from The Junior League of
Denver's
Colorado Cache first published in 1978. There have been many
re-printings since, and it is still on the active list at Amazon.com, and
many other national book registers.
And, they didn't stop with the enormous success of Cache.
Since then, they've compiled the recipes for and published three more highly
successful cookbooks. You'll find links to all of these wonderful cookbooks under the recommended cookbooks link on the left column of this page,
and the links to a San Francisco Junior League addition, as well as
Centennial, which is a compilation of over 700 recipes, from over 200
Junior Leagues around the nation. Whew! Those Junior Leaguers have been
busy!
New Italian Recipes Presents:
Italian Cream Cake
(Courtesy of
Colorado Cache Cookbook)
Ingredients:
1/2 cup shortening
1/2 cup butter
1 2/3 cups sugar
6 eggs, separated
1 cup buttermilk
3/8 t baking soda
1/2 t salt
2 cups flour
1 t vanilla extract
2 cups shredded coconut
1 cup chopped pecans (Note: we would lightly toast them to improve flavor.)
1/2 cup, quartered maraschino cherries (about 15 cherries) (Note: we might
go with fresh or frozen here.)
1/4 t cream of tarter
Frosting:
1/2 cup butter at room temperature
(1) 8 ounce package cream cheese, softened
4 cups powdered sugar
3/4 t vanilla extract
1 cup chopped pecans (Again, we would lightly toast them).
Preparation:
For The Cake
Cream the shortening, butter and sugar until light and fluffy. Add the egg
yokes, one at a time, and beat well after each addition. Add buttermilk
alternately with dry ingredients, ending with flour. Stir in vanilla,
coconut, pecans and cherries.
Beat egg whites with cream of tartar until stiff. Fold into
cake mixture. Bake in 3 greased 9 inch layer pans at 350 degrees for 30 to
40 minutes or until done. Cool 10 minutes, then remove from pan.
For the Frosting
Cream the butter and cream the cheese. Gradually add sugar and vanilla. Beat
until smooth and creamy. Add pecans, or sprinkle on top of frosted cake.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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Italian Cream Cake Recipe
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