"Famous" Cake for a 70th Birthday

It's finally here- the cake recipe I promised you over the weekend! A couple of you were correct in guessing that it was an Italian Cream Cake. Most Italian Cream Cakes I've seen have cream cheese frosting on them, with a garnish of chopped pecans on the sides of the cake. But this recipe, incorporates the nuts into the frosting, which adds a nice texture. Having the nuts mixed in also means that the frosting doesn't have to be so perfect looking. It is much more forgiving and rustic, which is perfect for the beginner cake decorator or for those intimidated about layer cakes.

I use an ice cream scoop to measure out the cake batter to ensure that each layer will bake up evenly.

This recipe comes from my favorite hometown cookbook, that was given to me by my grandmother several years ago. I've made several recipes from it and it never fails- this one was no exception. I found out about this particular recipe from my great aunt when I went to visit my great grandmother last December. My aunt Mary is a wonderful baker and crafter so I made it a point to show her my blog and share with her a few of my favorite recipes. She told me about her "famous" cake recipe that she makes for her family and I became intrigued because I had never made an Italian Cream Cake, but always wanted to. I asked her for the recipe only to find out that I already had it in my tattered and trusty cookbook.

This triple layer cake was destined for a special occasion- my father-in-law's 70th birthday! He is a sweets fanatic and well deserving of this treat. I'm not sure why this cake is called Italian Cream Cake, because it's origins are not from Italy, but that's okay, I'm not bothered by it. Are you? It was moist and tender and full of texture from the coconut and pecans. The frosting was sweet and nutty, just like the birthday boy, and complimented the cake perfectly. This would also make a great centerpiece for your Easter table or could be a welcome surprise for your Momma on Mother's Day. Don't forget about this cake, it's "famous" after all :-)

Italian Cream Cake adapted from Gwen Feagley

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For the cake:

• 1/2 cup unsalted butter, room temp.
• 1/2 cup vegetable shortening
• 2 cups granulated sugar
• 1 tsp. vanilla
• 1 tsp. baking soda
• 5 eggs, separated
• 1 cup buttermilk
• 2 cups all purpose flour
• 1/2 tsp. salt
• 2 cups shredded coconut
• 1 cup finely chopped pecans

For the icing:

• 1/2 cup unsalted butter, room temp.
• 1 8 oz. pkg. cream cheese, room temp.
• 1 tsp. vanilla
• 3 1/2 cups powdered sugar
• 1 cup chopped pecans

For the cake: Preheat oven to 350 degrees F. Grease and flour 3 8-inch cake pans. Set aside.

Cream butter, shortening and sugar together in a large bowl. Add 5 egg yolks one at a time, until each is fully incorporated.

Add dry ingredients, vanilla and buttermilk to butter and sugar mixture.

Stir in coconut and pecans and set aside.

In another large bowl, beat 5 egg whites until stiffly beaten but not dry. Fold egg whites into cake batter by hand, being careful not to overmix.

Evenly divide batter between prepared pans.

Bake for 30 minutes or until a toothpick inserted into the center comes out clean.

Cool in pans on rack until cool to the touch.

For the icing: In a large bowl, mix butter and cream cheese with an electric mixer until smooth and creamy.

Add vanilla and slowly add powdered sugar, half a cup at a time, until fully incorporated.

Stir in chopped pecans.

Frost and fill the layers with icing. Enjoy!

P.S. This cake also makes a great accent piece on your side table. Doesn't it look like it belongs there?