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You Asked For It: Italian Cream Cake With Cream Cheese Frosting recipe

Ellen Folkman   |   Special to the Times

Ellen Folkman | Special to the Times

Would anyone have a recipe for Italian cream cake? Thank you.

Sarah Stork, Crystal Beach

This is a popular recipe among readers. Lorraine Pedcini-Smith of Sarasota, Sarah Svabek of Seminole, Sandra Hughes of Oldsmar, Joyce Anderson of Clearwater and Cindy Johnson of Pinellas Park all shared a similar recipe. The minor differences were the use of butter or margarine and walnuts or pecans. This is a deliciously dense cake. Two of the contributors had very special things to say about it. Lorraine mentioned that when she makes this cake there are always requests for an additional piece. Sarah has had her version since 1977 when she lived in Oklahoma. Joyce has also used the recipe for many years. Lorraine also says it will last longer if kept in the refrigerator. While the cream cheese frosting recipe makes about 2 ½ cups, I would suggest making another batch or even a half recipe. If you like a lot of icing, one batch will be a bit skimpy. I would suggest when baking your cake to rotate the pans because the one on the bottom will brown more than the others.

Recipe request

Brandon resident Pat Simkus has misplaced a recipe from Bon Appétit magazine. It's a pork tenderloin recipe with chutney from the October 1994 issue. Attempts to find it on the magazine's website have been unsuccessful. Pat hopes someone can send the recipe.

Recipes tested by Times correspondent Ellen Folkman unless otherwise noted. Send requests to You Asked For It, P.O. Box 1159, Crystal Beach, FL 34681 or email Include your name, city and phone number.


Italian Cream Cake

With Cream Cheese Frosting

½ cup shortening

½ cup butter, softened

2 cups sugar

5 eggs, separated

2 cups flour

½ teaspoon salt

½ teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

2 cups shredded coconut

1 cup chopped walnuts

For the cream cheese frosting:

½ cup butter, softened

1 (8-ounce) package of cream cheese, softened

1 teaspoon vanilla

1 (1-pound) box confectioners' sugar

Preheat oven to 350 degrees. Grease three 9-inch round pans and set aside.

Cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, mixing well after each one. In separate bowl, combine flour, salt and baking soda.

Add flour mixture and buttermilk — alternating a little of each at a time — to creamed mixture. Add vanilla. Stir in coconut and walnuts.

Beat egg whites until stiff. Fold into batter. Pour batter into prepared pans and bake for 30 to 35 minutes or until tester comes out clean. Cool in pans 5 minutes then remove to wire racks to cool completely before frosting.

To make the frosting, cream butter and cream cheese until light. Add vanilla. Slowly add sugar and beat until smooth. Makes about 2 ½ cups.

Finished cake serves 12.

Note: If you like heavy frosting, double recipe or, at least, half it again.

Sources: Lorraine Pedcini-Smith of Sarasota, Sarah Svabek of Seminole, Sandra Hughes of Oldsmar, Joyce Anderson of Clearwater and Cindy Johnson of Pinellas Park

You Asked For It: Italian Cream Cake With Cream Cheese Frosting recipe 01/29/13 [Last modified: Monday, January 28, 2013 12:23pm]
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