My friends and family tell me my Italian Cream Cake is by far the best they have ever had. Wow! What props huh? I have to admit, it really makes me feel special. I make this cake once a year for the Thanksgiving meal and that’s about the extent of it. This cake is so moist, creamy and delicious, you will not pass up a slice or two. This cake is not for a beginner baker but once you master the recipe, you will be crowned with one of those white baker hats. Lots of brides select this cake for their wedding day. Add this recipe to your holiday baking list. You will be highly rewarded with compliments.

Enjoy,

MJ

Ingredients:
2 cup sugar
½ cup Crisco
1 stick butter softened
5 eggs separated
1 tsp. vanilla
2 cup flour
1 cup buttermilk
1 tsp. soda
1 cup coconut

Directions:
Grease and flour 3- 9 inch round pans. Set aside. Cream, butter, Crisco and sugar until fluffy. Add egg yolks one at a time beating just until blended. Add dry ingredients. Add milk and vanilla. Blend well. Stir in coconut. In a separate bowl, beat egg whites until they form peaks. Fold into batter gently. Pour batter into prepared pans. Bake on 350 degrees for 20 minutes or until middle springs back at touch. Allow the cakes to cool in the pans for 10 minutes. Invert the cakes on a wire rack and allow to completely cool.

Cream Cheese Frosting

Ingredients:
1- 8 ounce package of cream cheese softened
½ cup butter softened
1 tsp. vanilla extract
6 cups powdered sugar
1 cup toasted pecans

Directions:
Beat first 3 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating until blended and fluffy. Add pecans. Note I did not add my pecans to the frosting. I placed them around the cake.