Italian Cream Cake 095

Italian Cream Cake

Italian Cream Cake 095

When my husband and I were first married we lived in The-Middle-of-Nowhere, Georgia, or at least it was then.  He worked about thirty minutes away in Madison, GA, the only town in Georgia that General Sherman spared on his infamous March to The Sea, which most Southerners are still bitter about, I might add.  Consequently, it’s the only town in the state with Antebellum homes. It’s a beautiful small town and used to be the only stop between Atlanta and Augusta when traveling I-20.

At that time he had a very sweet, what I considered “older” lady working for him.  As I think back she was probably about the age I am now…which isn’t THAT old, just sayin’.  Her name was Gloria and she was born and raised in the South.  Her “day job” was at Wendy’s (which my husband managed) and on the side she baked and sold homemade cakes.  

I’m not sure how it happened, but one day she brought an Italian Cream Cake to work.  I think it was a cancelled order or something.  My husband had a piece and LOVED it!  Since she sold these cakes for $30 each, which was quite expensive for a newly married couple 20+ years ago, he decided to ask her for the recipe…so I could just make him one myself.  

Now, if you know anything at all about Southern women, you know that asking them for a recipe is THE highest compliment you could ever give them…besides actually making that recipe.  Even though she made money selling these cakes, she didn’t hesitate to say YES. 

That evening he came home raving about this cake and the next day walked in the door with recipe in hand.  Almost every year since then he has requested this cake for his birthday. (Although, last year he asked for Snicker Cake.)  That was usually the only time I would make it because he and I were the only ones that would eat it.  Our children don’t usually like nuts or coconut in desserts.  

This year we were invited to share Easter Dinner with another family, so we planned to make our own a couple of weeks later.  When discussing this with my daughters, one suggested Italian Cream Cake for dessert.  When I questioned the fact that no one usually eats that beside Dad and I, she said she was beginning to like coconut more and thought it sounded good.

Sure enough, she loved it!  

Here’s the Recipe:

  • 1 stick maragine
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 eggs – separated
  • 2 cups self-rising flour
  • 1 cup pecans – chopped
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 small can coconut
  • 1 tsp baking soda 

Using butter or shortening, grease and flour three 8″ or 9″ round cake pans.

Don’t use cooking spray…they may still stick

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Beat egg whites until stiff peaks form

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Remove from mixing bowl and set aside

Combine flour and baking soda in medium bowl and set aside

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Cream margarine and shortening

Add sugar and beat well until smooth

Add egg yolks and beat again 

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Alternate adding flour mixture and buttermilk to mixing bowl, beating well after each addition

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Stir in (do not beat) nuts, coconut and vanilla

Italian Cream Cake collage

GENTLY, fold beaten egg whites into batter

*Beaten egg whites act as a leavening agent and also make the cake light and fluffy.  Be careful to incorporate fully but gently.  This keeps more air from the eggs whites in the cake.

Divide batter evenly in prepared cake pans

Bake at 350° for about 25-30 minutes

Insert toothpick in center of each cake, if it comes out clean they are done.

Remove from oven and cool about 10 minutes on wire racks

Remove cakes from pans and cool completely before frosting with The Best Cream Cheese Frosting 

**I recommend making one and a half batches of icing for a 3 layer cake.  One recipe will cover but barely.**  

Italian Cream Cake 094

Italian Cream Cake
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Prep Time
25 min
Cook Time
30 min
Total Time
1 hr
Prep Time
25 min
Cook Time
30 min
Total Time
1 hr
Ingredients
  1. 1 stick maragine
  2. 1/2 cup shortening
  3. 2 cups sugar
  4. 5 eggs - separated
  5. 2 cups self-rising flour
  6. 1 cup pecans
  7. 1 cup buttermilk
  8. 1 tsp vanilla
  9. 1 small can coconut
  10. 1 tsp baking soda
Instructions
  1. Using butter or shortening, grease and flour three 8" or 9" round cake pans.
  2. Beat egg whites to form stiff peaks
  3. Remove from mixing bowl and set aside
  4. Combine flour and baking soda in medium bowl and set aside
  5. Cream margarine and shortening
  6. Add sugar and beat well until smooth
  7. Add egg yolks and beat again
  8. Alternate adding flour mixture and buttermilk to mixing bowl, beating well after each addition
  9. Stir in (do not beat) nuts, coconut and vanilla
  10. GENTLY, fold beaten egg whites into batter
  11. Divide batter evenly in prepared cake pans
  12. Bake at 350° for about 25-30 minutes
  13. Insert toothpick in center of each cake, if it comes out clean they are done.
  14. Remove from oven and cool about 10 minutes on wire racks
  15. Remove cakes from pans and cool completely before frosting with Cream Cheese Frosting
Notes
  1. Don't use cooking spray to grease pans...cakes may still stick
  2. Beaten egg whites act as a leavening agent and also make the cake light and fluffy. Be careful to incorporate fully but gently. This keeps more air from the eggs whites in the cake.
O Taste and See http://otasteandseeblog.com/

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

25 Responses

  1. Mmmmmmmmm That sounds & looks so good. I have recipe meme today please come sign my linky. It’s every Friday and to have someone like you I’m sure more will follow. Thanks for considering. :) have a great weekend.

  2. I love Italian Cream cake!! I had it for the first time at a Ruby Tuesday restaurant. I came home and found a Paula Dean recipe to make one for us at home! My sister and neighbor cannot eat nuts, and it was a recipe for a three layer cake, so I made a one layer cake without nuts for them, and a two layer cake with nuts for the rest of us. It was so yummy!

    I found your blog through Friendship Friday blog hop

    1. Danita

      Great idea Lee! Love that you adapted the recipe to meet everyone’s needs and Paula Dean…my FAVORITE Southern cook!
      Thanks for stopping by.

  3. Oh, my!! This looks delicious! I was curious to see you use margarine and shortening. I cannot wait to try. Do you think it would work with all one or the other? Thanks for posting!!

    1. Danita

      I do use margarine and shortening. It would change the texture a little to use only one. Butter could probably be substituted for the margarine if you wanted to do that. I’m not sure how it would turn out with only one, let me know if you try it, now I’m curious. Thanks for stopping by.

  4. This looks so amazing! I may have to make it for my husband’s birthday next month. Thank you so much for the invite to your link party! I’ll be out of town this Friday but will join up next week:)

  5. Oh MY! This does sound delicious. A true Southern cake. This brings back memories of when my family would go pecan picking. Can’t wait to buy some pecans and make this cake for Memorial Day. Thanks so much for sharing your delicious recipes.

  6. Joy @ Yesterfood

    Danita, I love this classic Southern Cake, and you did a beautiful job on it! It’s one of my favorites, and I LOVE your story of how you got the recipe!! ♥

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