ITALIAN CREAM CAKE

                           
                              
This recipe was from my mother who passed away ten years ago so I can't ask her details.  Recently my friend Scott asked me several questions when he was making it, because Italian Cream Cake is one of his favorites.  I didn't have a picture of it so he sent me his.  The one on the left is one he fancied up for a family gathering.  The one on the right is how my mom made it and the more traditional icing.  Years ago when my mother wrote down this recipe coconut came in a can.  I have researched to find out the amount of coconut in each can and also checked online recipes and determined 1 cup to be my best guess.  My mom didn't put pecans in her batter, but many recipes call for it so I am listing it as optional, and Scott put them in the cake on the right.  If you use them you might prefer to decrease the amount of pecans in the icing back to 1 cup.  Mom also didn't list how many pans, but I am guessing with the baking time of 30 minutes she only used two.  I don't remember her making 3 layer cakes.  After checking numerous recipes I am going to list the time amounts for both two and three layer cakes, but I would suggest you check them as it gets close to the end to be sure you don't overbake the layers so they stay moist.  When I use my mom's recipes I almost always have questions that I wish I had asked, and there are many recipes I wish I had watched her make and took notes.  Like so many great cooks, she didn't have a written recipe for some of her best dishes.  If you are still lucky enough to have your mom around, go sit in her kitchen with a notepad and take notes of all your favorite dishes of hers.  Trust me, you will be glad you did some day.  While you are at it ask her genealogy questions about her grandparents and what it was like for her during different historical events in her life. When you are young you just assume there will always be time for learning those "boring" facts.   As you age those facts aren't so boring, and there will be so many unanswered questions!

½ c. Crisco shortening
1 stick butter
2 c. sugar
5 eggs, separated
1 t. baking soda
2 c. cake flour
1 c. buttermilk
1 t. vanilla
1 can coconut (1 cup)
1/2 c. chopped pecans, optional

Preheat oven to 350 degrees.  Grease and flour 2 or 3 layer pans.

Gradually cream butter and Crisco; add sugar and continue with mixer.  Add egg yolks, one at a time, beating after each addition.

In a separate bowl whisk baking soda with flour; add it alternately with the buttermilk to the batter, beating after each addition.  Beat in vanilla.  In a separate mixing bowl beat the egg whites until stiff and then fold gently into the batter.  Stir in the coconut and pecans, if using.

Pour into the layer pans and bake.  My best guess is for 3 pans, bake 20-25 minutes; for 2 pans 30 minutes.  Watch closely toward the end and test for doneness either with your fingertip (it should bounce back) or with a toothpick (it should come out clean).  Over baking will dry out your cake.

ICING:

1 – 8 oz. pkg. cream cheese
1 stick butter
1 t. vanilla
1 box powdered sugar (4 cups)
1-1/2 c. chopped pecans (1 c. if you put some in batter)

Cream butter and cream cheese together with mixer. Slowly add powdered sugar and vanilla and beat until smooth. Stir in pecans and ice cake.