Every Friday night after i get home from work
i make a cake,it sits on my counter for my neighbors,friends and relatives to enjoy if they stop by and visit
This weeks cake is a Texas invention and southern staple
ITALIAN CREAM CAKE:
Ingredients
CAKE
1/2 cup butter-flavored shortening
1/2 cup butter softened
2 cups white sugar
5 eggs separated (room temperature)
3 teaspoons real vanilla extract
2 cups cake flour
1 1/2 teaspoons baking soda
1 cup real buttermilk (room temperature)
1/2 cup finely shredded sweetened coconut flakes
FROSTING
16 oz cream cheese room tempt.
1/2 cup butter softened
4 cups confectioners sugar
2 teaspoons vanilla
1/2 cups finely shredded sweetened coconut
1/2 cups pecans pieces
Instructions
Preheat oven to 325.
Grease and flour three 9-inch round cake pans. Set aside.
In a large bowl cream together shortening, butter and sugar.
Add egg yolks one at a time, beating well after each addition.
In a separate bowl combine flour and baking soda.
Alternate adding the buttermilk and flour into the sugar mixture. Starting and ending with the buttermilk. Be sure to mix well after each addition.
Stir in vanilla.
In a separate bowl, beat egg whites until stiff peaks form.
Fold egg whites into batter.
Stir in coconuts
Pour batter into prepared pans and bake for 25-27 minutes.
Remove from oven and let cakes sit in pans for 5 minutes before removing from pans and placing on a cooling rack to finish cooling.
Make the frosting by creaming together cream cheese, butter, vanilla and confectioners sugar.
Stir in coconut and pecans.
Frost cake even between each layers
Add toasted pecans and toasted coconuts to the garnish the cake if desired.Store in the fridge. Remove and let come to room temperature before serving
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OLD SCHOOL SOUL FOOD
23501 CINCO RANCH BLVD
SUITE H120
PMB # 142
KATY,TEXAS 77494
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