Yeah! The cooler weather is back. Had my cholestrol checked this morning. Will find out in a few days if my blood has turned to pure butter yet. In the meantime, I came across an old recipe which I received when I lived in Corpus Christi. We belonged to a club which served this cake and it became my favorite. So for my birthday while dining there, the server (who had become a friend) gave me the recipe. She had asked the chef if she could have it to give to me and so I became the proud owner of a recipe which changed my “entertaining favorite dessert” Have not made it in a while so when I saw it, I quickly pulled it from the drawer and will be making it for our Bible Study group for Sunday night dinner…….try it, I think it will quickly become a favorite in your home as well……
Chocolate Italian Cream Cake
1 stick of softened butter
1/2 cup shortening
2 cups sugar
5 eggs, seperated
2 cups cake flour
1 teas baking soda
1/3 cup cocoa
1 cup buttermilk
1/2 cup sour cream
1 tables vanilla
1/2 cup coconut (for the topping)
1/2 cup chopped pecans (topping)
Preheat oven to 350. Cream together the butter, shortening, and sugar. Add egg yolks one at a time. Mix in flour, baking soda, cocoa, buttermilk, sour cream and vanilla.
Mix together for 2 min or until batter is smooth.
In a spearate bowl, whisk egg whites until they are firmly whipped, (this takes about 5 to 7 mins) and fold into cake batter. Spray three 9 inch pans, divide batter into the three pans, equally. Bake for 20-25 min or until cake tester comes our clean. (in our house, that amounts to a knife)
Frosting
1 stick softened butter
16 ounces softened cream cheese
5 cups powdered sugar
1/2 cup cocoa
1 tables vanilla
Cream together butter and cream cheese until smooth. Add powdered sugar, cocoa and vanilla.
Place first cake layer on cake stand or plate and frost the top only. Repeat with the next two layers. Once all three layers are assembled, ice the entire cake. Sprinkle coconut and nuts on top of cake for decoration…..