17 March, 2011

Italian Cream Cake.

Years and years ago, my Aunt Janie sent me our family recipes so that I'd have a little piece of home here in the UK. I've delved into it on many occasions, most recently Norma's chocolate cake with white between layers for a friend's birthday. In the making of the cake, loads of childhood memories swamped me, and it turns out that some of you have the same memories about the same foods that we shared back in the day. I've decided to share the recipes now and again, there's no good reason I can think of to hoard them all to myself. Share the love, right? *grin*

First off, for Kelley, Italian Cream Cake. Enjoy.

Italian Cream Cake

2 cups sugar
5 eggs, separated
1 cup buttermilk
1tsp baking soda, dissolved in milk
2 cups flour
1/2 cup vegetable oil
2 sticks margarine
2 cups coconut
8oz cream cheese
2tsp vanilla
1 box powdered sugar

Preheat the oven to 325.
Grease and flour three round cake pans.

CAKE:
Cream the oil, sugar and one stick of margarine.
Add the soda to the buttermilk, then add along with the egg yolks and flour to the creamed mixture until well mixed.
Add 1tsp vanilla.
Fold in coconut.
Beat the egg whites to stiff peaks and fold into the mixture.
Bake for 45-50 minutes, until a skewer inserted into the centre comes out clean.
Cool before assembling/icing.

ICING:
Melt the remaining stick of margarine with the cream cheese.
Add 1tsp vanilla and stir until mixed well.
Add the powdered sugar gradually until the consistency is to your liking.

Let me know how it turns out, send pictures!

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