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.
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 email@example.com. Include your name, city and phone number.