In my continuing effort to bring you the very best of everything,
I have gotten Jim Poston…
Yes, Jim Poston, Fort Worth‘s greatest dessert chef, to share this fabulous Italian Cream Cake recipe.
(I baked the cake so it’s not beautiful… But, it was so good my kids bit into it before I could take a picture.)
…ARGH…
Enjoy!
Ingredients for the Cake
1 cup of butter
5 eggs, separated
2 cups of white sugar
2 cups of all-purpose flour
1 1/2 cups buttermilk
1 teaspoon baking soda
1 cup chopped walnuts
1 cup flaked coconut
Directions
5 egg whites beaten until relatively stiff at folding consistency. (set aside for later)
In a separate bowl, cream together butter, egg yolks and sugar. Alternately mix in flour and buttermilk. Add baking soda, mix in walnuts and coconut.
Fold egg whites into batter.
Pour batter into 3 greased and floured 9-inch round cake pans.
(Occasionally, I use a bunt cake pan because I’m in a hurry and the kids didn’t care!) Bake 20 to 25 minutes in a 350 degree preheated oven.
Cream Cheese Icing
8oz. package of cream cheese
1/2 cup of butter
3 1/2 cups of powdered sugar
1 teaspoon vanilla extract
1/4 cup of walnuts
Combine cream cheese, butter, powdered sugar and vanilla.
Spread onto cooled cake.
Top iced cake with walnuts.
Or Not.
It’s Up to you!
(Sorry, the kids launched into this one before I got a picture!)