Thursday, December 30, 2010

0 Happy Birthday Jesus and Billie's Italian Cream Cake

Due to the circumstances on Christmas Eve, I didn't have time to make Jesus his birthday cake! So I made it a couple days late! ;-) 
Nate's favorite cake is Italian Cream Cake (with Red Velvet Cake being a close second!) He loves Italian Cream Cake so much that instead of having a traditional chocolate groom's cake. . .Nate's groom's cake was white because . . . yes, you guessed it. . . it was Italian Cream Cake! 
(cake by Marleen Romero who was a DELIGHT to work with and picture by Michael Carr, also FABULOUS. . . have I mentioned how much we LOVED our vendors?) 
I normally buy my Italian Cream Cakes from Moeller's Bakery (which is the best bakery in all of Houston) but this year I wanted to make one! :-) So I consulted the always reliable Pioneer Woman and of course, she did not disappoint!    

1 stick Butter
1 cup Vegetable Oil
1 cup Sugar
5 whole Eggs (separated)
3 teaspoons Vanilla
1 cup Coconut 
2 cups All-purpose Flour
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1 cup Buttermilk 
2 packages (8 Oz) Cream Cheese
1 stick Butter
2 teaspoons Vanilla
1 package 2 Lb Powdered Sugar
1 cup Chopped Walnuts
1 cup Sweetened, Flaked Coconut
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.
Beat egg whites until stiff. Set aside.
In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
In a separate bowl, mix flour, baking soda, and baking powder.
Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.
Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.
In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.
Note: cream cheese frosting will soften at room temperature, so refrigerate if you won’t use it right away.
Pioneer Woman 
 This is how most desserts leave my house! :-)

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