It’s All About A Good Recipe: Search results for Italian cream cake

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Italian Cream Cake

This has been a Drennan family favorite for years! I can't believe I haven't put this on the blog yet. I make this pretty often throughout the year. I have several friends who ask me to make it for their birthday especially my friend Joy.

My Mom made this many many times growing up it’s so moist and just a really good cake.

This cake has coconut and pecans in the cake with a cream cheese icing. I add coconut on top and a few chopped pecans.

The only thing that is different about this cake then most is you add the egg yolks to the main mixture then you whip the egg whites separately and fold them into the main batter at the end.

If you do not have buttermilk you can use 1 cup of milk and add about a tablespoon of vinegar to the milk and watch it curdle in front of your eyes. Takes about 3-5 minutes for it to curdle.

I always make a 3 layer cake but I also make cupcakes!

Cream together butter and sugar

add egg yolk and mix well

add dry ingredients and buttermilk alternately then add pecans and coconut

whip your egg whites until they form a peak

this is what they should look like

fold in egg whites to cake mixture by using a spatula

evenly pour into 3 cake pans that have been greased and floured and bake

I ice the cake between the layers and then I ice the sides and top

Ice with the cream cheese icing recipe below and if you like top with coconut and pecans

I ran out of coconut but I would normally top with coconut and chopped pecans

Italian Cream Cake

1 stick of butter

½ cup of Crisco

2 cups of sugar

5 egg yolks

2 cups of flour

1 tsp soda

1 cup buttermilk

1 tsp vanilla

1 small can of coconut

1 cup chopped pecans

5 egg whites

Preheat oven to 350 degrees

Grease (shortening) and flour 3 9” round pans

Cream butter & shortening add egg yolks and sugar.

Add flour & soda alternately with buttermilk add vanilla, coconut

And pecans.

Whip egg whites until stiff then fold in to mixture above by hand.

Pour into 3 pans using equal parts

Bake at 350 for 25 minutes

Cream Cheese Icing

1 8oz cream cheese softened

2 sticks of butter softened

Powder sugar about 2/3’ of a bag

1 tsp vanilla

Chopped pecans

Cream together softened cream cheese and butter then add powder sugar

A little at a time then add vanilla.

You can add 2 T of milk if it’s too thick.

After cake is completely cooled ice cake and then add coconut to top and

Sides and a few pecans (chopped) on top if you would like.

Carrot Cake

As you can see I am not a cake decorator I tend to always be in a hurry!

I made a Carrot Cake for a friend over the weekend it reminded me of my Mom. She made this recipe below many many times, along with Italian cream Cake. I learned too cook from my Mom, she would say if you can read you can cook. My Mom passed away in February, 2022, it’s hard to believe she has been gone so long. This blog has many of her recipes, some passed down to her and some she created or found. I named this blog years ago because it truly is All About A Good Recipe!

You can also add 1 cup of crushed pineapple . My friends husband gave me her recipe so I added the pineapple. Honestly they both taste about the same.

I went ahead and made some cupcakes too after finding out how many would be there. This recipe makes 19-20 cupcakes!

I also added some chopped pecans on top!

Carrot Cake

2 Cups Flour

2 cups Sugar

2 tsp baking soda

4 eggs

3 cups grated carrots

1 ½ cups Wesson Oil

1 tsp vanilla

1 tsp cinnamon

1 tsp allspice - to be honest I don’t always put the allspice

Cream Cheese Icing

1 8oz cream cheese softened

2 sticks of butter softened

Powder sugar about 2/3’ of a bag

1 tsp vanilla

Chopped pecans

Cream together softened cream cheese and butter then add powder sugar a little at a time then add vanilla.

*Add a couple of tablespoons of water or milk too thin it.

I make this as a 3 9” round pans.

Prepare Cake: Preheat oven to 350°F. Grease and flour three 9-inch round cake pans with Crisco and flour and set aside.

2. Combine flour, soda, cinnamon and allspice in medium bowl. Place eggs, granulated sugar, oil, and vanilla in large bowl; mix with an electric mixer on low until blended.

3. With mixer running, add flour mixture and then carrots. Mix until blended. Pour batter evenly into pans.

4. Bake 30 minutes or until cakes test done. Cool cakes 5 minutes. Remove from pans; cool completely on wire racks.

5. Prepare Frosting: Place cream cheese and butter in medium bowl; beat with an electric mixer on medium speed 1 to 2 minutes or until creamy. Gradually add confectioners' sugar and vanilla; blend until smooth.

6. Assemble cake by placing one layer onto plate. Spread with some of the frosting; top with third layer. Frost top and sides with remaining frosting. Garnish with walnuts, if desired.

Hot Sauce

We all have things people ask us to make through out the year because they feel yours is the best to them! My top 5 things I get asked to make alot are 1. Italian Cream Cake 2. Perfectly Chocolate Cake with raspberry 3. Chili 4. Cinnamon Rolls/ regular rolls and then #5. Hot Sauce!

When I make hot sauce I generally make alot of it! Then I bottle it up and give it away! When you start adding a can here and a can there you end up with alot of hot sauce! I make it about every 2 or 3 months I'd say. Also I often use canned tomatoes from Sam's cause they are only $2.97 and you pay that for two smaller cans at the store... then it really makes alot!

Funny story... years ago my friend Stephanie and I were selling stuff at I believe a craft fair...she always gets me into things :). Anyway I made hot sauce and sold it! We kept running out so we both each night went home and made it and then one of the days I spent all day making hot sauce it was crazy! Well the day I spent all day I had the oils from the jalapeno on my hands and touched my eyes..both eyes! It hurt so bad and I couldn't seem to get anything to help so I finally filled the sink up with water and literally put my face in it and opened my eyes to rinse them out! It helped!

You can do a smaller amount if you want. I keep the seeds of the jalapeno in because I like them in there but if you don't like hot stuff you can remove the seeds before chopping. You can also buy mild rotel instead of the original or hot. Most people don't think this is hot after the first bite then they say, wow that has a kick to it!

Honestly this hot sauce ends up being a medium on the hot scale! It will keep in your fridge for about 2 to 3.... you can tell it's to old when it has a vinegar smell to it!