Friday, July 18, 2008

italian cream

My mom bought me The Best of Cooking Light Cookbook, and then browsed through it.
The fist section I wanted to see was the dessert section. I flipped the pages eagerly, lice a teenage girl flips the pages of a high school yearbook. And then I paused mesmerized by all the fruit pies, the chocolate decadent brownies, the compotes and the ice creams. I had died and gone to heaven...
My mother who is much less in love with the sweet side of food, stopped on page 348. She said (very excitedly) “This seems delicious!”
Let me explain something. My mother does not easily fall completely in love with desserts, she much rather have appetizer than dessert (OMG). So if she said she likes a cake, I usually make it for her. This needless to say, did not become the exception. Sadly, on that day buttermilk did not form part of the many boxes and packages in our fridge.
“Let’s do it later,” I said. And then forgot about it.
She did not. On a solo grocery trip she got the buttermilk.
“I got the buttermilk,” were the welcoming words I hear that afternoon as I got home from work.
That same day after dinner the picture became reality.
And so you can make it too, here is the recipe.

Italian Cream Cake


16 oz sugar
4 oz light butter
2 large egg yolks
16 oz all-purpose flour
1tsp baking soda
8 oz buttermilk
1tsp butter extract
1tsp coconut extract
1tsp vanilla extract
6 large egg whites

Cream cheese frosting
4 oz far-free cream cheese
4 oz butter
1tsp grated lemon
1 tsp vanilla
28 oz powdered sugar

1. Pre-heat oven to 350F
2. Coat 3 (9inch) round pans and line bottom with wax paper. Set aside
3. Combine sugar and butter, beat until blended. Add egg yolks (one at a time, beat after each addition.
Lightly spoon flour into dry measuring cups and level. Combine flour and baking soda Add the flour mixture to cream mixture alternately with buttermilk, beginning and ending with the flour mixture. Stir in chopped pecans and extracts.
4. Beat egg whites at high speed mixer using clean, dry beaters until stiff peaks form. Fold eggs into batter and pour batter into prepared pans. Bake at 350F for 23 minutes. Cool in pans 5 minutes on rack. Peel off wax paper, cool.
5. Beat first four ingredients in frosting at medium speed of a mixer until smooth. Spoon sugar into measuring cup, and level with knife. Gradually add sugar to butter mixture and beat at low speed until blended.
6. Place 1 cake layer on a plate. Spread 2/3 cup Cream Cheese Frosting and top with another cake layer. Repeat using 2/3 frosting and end with last cake layer. Spread remaining frosting over sides and top.

And to be fair to cooking light here is the serving info:
1 slice; Calories 290, protein 4.1g, carb 52.3 fiber .5g. Cholesterol 37mg, iron .8mg, sodium 172mg. calcium 38mg.


Bridgett said... ...lord! That is one gorgeous looking cake!! I bet it was delicious. I may have to make one of those soon!

Rigby said...

Your cake looks wonderful! I may have to try it soon! Pinguy is an interesting name for a cat, how did you choose it? Butterbur is named after a character in a book. Thanks for the comment on my blog :)