Harvest & Honey

An open-ended love letter, culinarily inspired.

italian cream cake


photo-37image-46image-48photo-39image-45image-47image-49photo-38“You’ve got this life and while you’ve got it, you’d better kiss like you only have one moment, try to hold someone’s hand like you will never get another chance to, look into people’s eyes like they’re the last you’ll ever see, watch someone sleeping like there’s no time left, jump if you feel like jumping, run if you feel like running, play music in your head when there is none, and eat cake like it’s the only one left in the world!”  – C. JoyBell C.


Adapted from Mom’s Mutterings

1.25 cups buttermilk
1 teaspoon baking soda
2.5 cups white sugar
1/2 cup butter
1/2 cup, plus two tablespoons vegetable oil
1/2 cup shortening
4 egg yolks
2 teaspoons vanilla extract
4 egg whites
2 cups all-purpose flour
1 to 2 cups flaked coconut (depending on taste)
1 to 2 cups chopped pecans (depending on taste)

1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 325 degrees F. Grease three 9 inch, round cake pans. Combine soda and buttermilk.

Cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.

Beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites. Stir in 1 cup pecans and coconut.

Pour batter into prepared pans. Bake for 25 to 30 minutes,

Make the Cream Cheese Frosting:
Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners’ sugar. Stir in 1 cup chopped pecans.

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Author: Harvest & Honey

Writer, foodie, children's book author, mother, and wife.

5 thoughts on “italian cream cake

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