This upcoming is a very VERY special week for me. It is the week of my 50th birthay. Next Friday at 3:11 p.m. I will be 50 years old. Five decades. Half a century. 18, 262 days. Admittedly, I am pretty stoked about it. One little problem. My husband will not be home (imagine my very sad face) but we will celebrate when he gets back. My gift from him will be here about the time he is. I know what it is, not a surprise, something we have talked about for quite a while, but WOW what a great gift!
Pretty cool huh? Okay…enough of all that.
Now to the recipes. If you can’t find the answers to any questions you might have on the Friday Baking page (tab at the top) then please email me. The deadline for getting your name in for this past week’s challenge is 8 am today. I decide to post only one recipe this week. My favorite cake. I thought we could all celebrate my birthday with a great cake…one big PAR-TAY!!!
Italian Cream Cake with Cream Cheese Frosting
Preheat oven to 350. Grease and flour 3 (9 inch) or 4 (8 inch) round cake pans.
- 2 cups white sugar
- 1/2 cup butter
- 1/2 cup shortening
- 5 egg yolks
- 2 cups all purpose flour or 2 cups plus 2 TBSP cake flour
- 1/2 tsp salt
- 1 tsp baking soda
- 1 tsp vanilla
- 1 cup chopped pecans
- 2 cups coconut
- 5 egg whites, beaten stiff
- 1 cup buttermilk
Cream sugar, butter and shortening. Add egg yolks and mix well. Mix flour, salt, baking soda in a bowl. Add this flour mixture alternately with the buttermilk. Mix well. Add vanilla, pecans and coconut. Mix well. Then gently fold in egg whites. Divide evenly between your pans. Bake for 25-35 minutes. Cool in pans 10 minutes then turn out on a rack to finish cooling. Frost when completely cool.
- 8 ounces cream cheese at room temp
- 1/2 cup butter at room temp
- 1 tsp vanilla
- 1 pound confectioners sugar
Beat cream cheese and butter until light. Add vanilla and mix well. Add confectioners sugar a cup at the time and when all in incorporated beat on high until light and spreading consistency.