Hopping into Spring

Spring has finally arrived with early blooms, sunshine, and fond memories of childhood Easter egg hunts. These days remind me of the excitement of searching for eggs and the surprise of the Easter baskets my mother would leave for us on the kitchen table.

In the spirit of the upcoming holiday, I wanted to share one of my mother’s favorite recipes. This Italian Cream Cake is richer than your average carrot cake and is always a hit. This recipe will have Peter Cottontail hopping down the Bunny trail for a slice!

If you have a favorite spring recipe you would like to share, please feel free to email me at kdcole1120@gmail.com.

Happy Spring!

Italian Cream Cake

Ingredients:

  - 1/2 c. butter, softened
  - 1/2 c. shortening
  - 2 c. sugar
  - 5 large eggs, separated
  - 1 tbsp. vanilla
  - 2 c. all-purpose flour
  - 1 tsp. baking soda
  - 1 c. buttermilk
  - 1 c. sweetened flaked coconut

Directions:

1.  Preheat oven to 350°F.
2.  Beat butter and shortening in a large mixing bowl at medium speed until creamy; gradually add sugar, beating well.
3.  Add egg yolks one at a time, beating until blended after each addition. Add vanilla and beat just until combined.
4.  Combine flour and baking soda. Add to the butter mixture alternately with buttermilk, beginning and ending with the flour mixture. Beat at low speed until just blended.
5.  Stir in the coconut.
6.  In a separate bowl, beat egg whites until stiff peaks form, then gently fold them into the batter.
7.  Pour batter into three 9-inch round cake pans (greased with shortening and floured).
8.  Bake for 25 minutes or until a wooden pick inserted in the center comes out clean.
9.  Cool in pans on wire racks for 10 minutes, then remove from pans to cool completely.
10. Spread Nutty Cream Cheese Frosting between layers and on the top and sides of the cake.

Nutty Cream Cheese Frosting
Beat one 8 oz. package of softened cream cheese, 1/2 c. softened butter, and 1 tbsp. vanilla at medium speed until creamy. Add one 16 oz. package of sifted powdered sugar at low speed until blended. Beat at high speed until smooth, then stir in 1 c. chopped toasted pecans. (Makes about 4 cups).