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Italian Cream Cake with Cream Cheese Frosting

Updated on April 20, 2017
PegCole17 profile image

Peg Cole is a self-taught cook who shares favorite recipes and methods used during decades of cooking and baking.

This moist cake has pecans and coconut and is a favorite recipe in my family.
This moist cake has pecans and coconut and is a favorite recipe in my family. | Source

The smell of burning leaves always reminds me of my pecan-picking days in South Georgia and of my grandmother, Big Mom. She paid us kids a nickel for each brown paper grocery bag we filled with pecans picked right off the ground of the grove she and Grand-Paw owned.

The work served two purposes: it tired us out thoroughly, expelling some of the youthful energy Big Mom called "Rambunctious". Two, it helped her gather the huge crop of pecans she would carefully crack and wrap for sale in foil-wrapped portions. While we bent and stooped again and again, the crinkling sounds and pungent smell of fall leaves burning in barrels etched a lasting memory.

As reward for the day's work, we enjoyed the delights of home made baked goods served after the meal with coffee and conversation around the dinner table. This recipe reminded me of Big Mom's cakes and those special days we shared during the pecan harvest.

Italian Cream Cake

Source

Rich Flavor That Ripens

The simple recipe calls for chopped pecans, flaked coconut, 5 eggs, sugar, butter, vegetable shortening, regular flour and some baking soda. The flaked coconut and chopped pecans grow more flavorful after the cake sits overnight.

For buttermilk, I substitute regular milk with a tablespoon of lemon juice. Two percent milk works as well and cuts off more calories. Two cups of sugar can be reduced to 1 1/2 cups using sugar substitute.

How to Grease and Flour the Pans

Click thumbnail to view full-size
Use a paper towel to spread about a tablespoon of solid vegetable shortening around the cake pan.Make sure to go completely around the bottom and edges with the Crisco wiping off excess.Sprinkle about 2 Tablespoons of flour into the pan and shake it around to all partsShake the flour around to coat the bottom and sides of the panTap the bottom of the pan to remove excess flour.
Source
Use a paper towel to spread about a tablespoon of solid vegetable shortening around the cake pan.
Use a paper towel to spread about a tablespoon of solid vegetable shortening around the cake pan. | Source
Make sure to go completely around the bottom and edges with the Crisco wiping off excess.
Make sure to go completely around the bottom and edges with the Crisco wiping off excess. | Source
Sprinkle about 2 Tablespoons of flour into the pan and shake it around to all parts
Sprinkle about 2 Tablespoons of flour into the pan and shake it around to all parts
Shake the flour around to coat the bottom and sides of the pan
Shake the flour around to coat the bottom and sides of the pan
Tap the bottom of the pan to remove excess flour.
Tap the bottom of the pan to remove excess flour.

How to Grease and Flour the Cake Pans

You'll need three eight or nine inch cake pans for this three layer cake.

  1. Use a paper towel to spread about a tablespoon of solid vegetable shortening around the bottom and sides of the cake pan.
  2. Lightly wipe off any excess shortening.
  3. Sprinkle about 2 tablespoons of flour into the pan and shake it around to all parts including the sides.
  4. Tap the bottom of the pan to remove any excess flour and set the pans aside while preparing the cake batter.

Three Cake Pans Greased and Floured

Greased and floured cake pans
Greased and floured cake pans | Source

Cook Time - Oven at 350°

Prep time: 30 min
Cook time: 30 min
Ready in: 1 hour
Yields: Cake serves 16 slices

Ingredients

  • 5 Fresh eggs, separated
  • 2 cups sugar, granulated
  • 1/2 cup butter, unsalted
  • 1/2 cup vegetable shortening, Crisco
  • 1 teaspoon vanilla extract
  • 1 cup regular milk or 2% milk, instead of buttermilk
  • 2 Tablespoons lemon juice
  • 2 cups flour, All purpose
  • 1 teaspoon baking soda
  • 1 cup chopped pecan pieces
  • 1 cups shredded coconut
  • Substitutions 12 packs of Splenda if desired, to replace half a cup of sugar

Preparing the Cake Batter

Click thumbnail to view full-size
Separate the eggs, placing the whites into a chilled mixing bowlReserve the egg yolks to use later.In a large mixing bowl, cut the butter into small pieces and beat with the electric mixer until it turns light and fluffy.To reduce the sugar content of the cake use 12 packs of sugar substituteBlend after each addition of egg yolk, milk and flour.Fold in the pecans, coconut and egg whites by hand with a spatula.Ready to bakeBaked and cooling on cake racksSet the first layer top side down on the plate
Separate the eggs, placing the whites into a chilled mixing bowl
Separate the eggs, placing the whites into a chilled mixing bowl | Source
Reserve the egg yolks to use later.
Reserve the egg yolks to use later.
In a large mixing bowl, cut the butter into small pieces and beat with the electric mixer until it turns light and fluffy.
In a large mixing bowl, cut the butter into small pieces and beat with the electric mixer until it turns light and fluffy.
To reduce the sugar content of the cake use 12 packs of sugar substitute
To reduce the sugar content of the cake use 12 packs of sugar substitute
Blend after each addition of egg yolk, milk and flour.
Blend after each addition of egg yolk, milk and flour.
Fold in the pecans, coconut and egg whites by hand with a spatula.
Fold in the pecans, coconut and egg whites by hand with a spatula. | Source
Ready to bake
Ready to bake | Source
Baked and cooling on cake racks
Baked and cooling on cake racks | Source
Set the first layer top side down on the plate
Set the first layer top side down on the plate | Source

Instructions

  1. Separate the eggs, placing the whites into a chilled mixing bowl. Reserve the egg yolks to use later.
  2. Beat the egg whites until stiff and set aside. Add 1 TBSP lemon juice to the cup of milk and set aside.
  3. In a large mixing bowl, cut the butter into small pieces and beat with the electric mixer until it turns light and fluffy.
  4. Add the Crisco or vegetable shortening and blend together with the creamed butter.
  5. Add the sugar and blend it in thoroughly.
  6. Add the egg yolks a little at a time, beating on medium speed for about a minute between additions.
  7. Sift the flour and baking soda together. Add the dry ingredients a little at a time, alternating with the liquid milk mixture.
  8. Using a spatula, fold in the pecan pieces, the coconut and the egg whites until mixed.
  9. Pour into 3 greased and floured cake pans and bake at 350 degrees for 30 minutes.

Three Pans Won't Fit in a Regular Oven

Only two of the pans fit in my oven without touching one another. I baked the first two layers, then baked the third one by itself for twenty-eight (28) minutes.

The pans should not touch one another when baking
The pans should not touch one another when baking

Three Layered Cake

Push the batter toward the edges of the pan with the spatula to create even layers.
Push the batter toward the edges of the pan with the spatula to create even layers. | Source

Ten Minute Rest

After removing the cake from the oven, let the cake rest for ten minutes. Setting a timer is a good way to be sure. If they remain too long they tend to stick to the pan.

Let the baked cakes rest in their pans for ten minutes before trying to remove the cake
Let the baked cakes rest in their pans for ten minutes before trying to remove the cake

10 Easy Steps to Get the Cake Out of the Pans

Tear off a sheet of waxed paper slightly wider than a flat dinner plate.

Step One

Tear off a sheet of waxed paper slightly larger than the size of a dinner plate.
Tear off a sheet of waxed paper slightly larger than the size of a dinner plate. | Source

Place the waxed paper on top of one layer of the cake. Turn the dinner plate upside down and place it on top of the waxed paper.

Steps 2 and 3

Place the paper over the cake pan and then put the dinner plate upside down on top of that.
Place the paper over the cake pan and then put the dinner plate upside down on top of that. | Source

Step 4

Holding the sides of the cake pan and plate with pot holders, turn the pan and plate over.

Step 5

Lightly drop the plate right side up on the counter.

Step 6 and 7

Thump gently on the bottom of the cake pan to loosen the cake. Remove the pan carefully.

Cake is upside down on the waxed paper and plate
Cake is upside down on the waxed paper and plate

Step 8

Place another cooling rack upside down on the bottom of the cake that's upside down. We're going to turn this right side up.

Step 9

Flip the entire stack over (cake rack, cake, waxed paper and plate) like a sandwich to set the cake upright.

Remove the plate and the waxed paper quickly
Remove the plate and the waxed paper quickly

Step 10

Remove the plate and the waxed paper from the top of the cake immediately. Work quickly, to keep the waxed paper from sticking to the cake top.

Repeat this process for the other two layers, allowing each to cool upright on a cake rack.

Taking the cakes out of the pan can be daunting. There is a simple way to do this using waxed paper and a plate.
Taking the cakes out of the pan can be daunting. There is a simple way to do this using waxed paper and a plate. | Source

Cream Cheese Frosting

Click thumbnail to view full-size
Real Cream Cheese Frosting is better than any canned frosting and takes only minutesCream together 1/2 cup of butter, 1 8 oz. package of cream cheese and 1 tsp. vanilla extract with 4 cups of Confectioner's sugar.Keep blending in the sugar a little at a time until the frosting is a good consistency for spreading.Ready to start icing the cakeHere I added more sugar to the frosting when I ran short for the top.
Real Cream Cheese Frosting is better than any canned frosting and takes only minutes
Real Cream Cheese Frosting is better than any canned frosting and takes only minutes | Source
Cream together 1/2 cup of butter, 1 8 oz. package of cream cheese and 1 tsp. vanilla extract with 4 cups of Confectioner's sugar.
Cream together 1/2 cup of butter, 1 8 oz. package of cream cheese and 1 tsp. vanilla extract with 4 cups of Confectioner's sugar.
Keep blending in the sugar a little at a time until the frosting is a good consistency for spreading.
Keep blending in the sugar a little at a time until the frosting is a good consistency for spreading. | Source
Ready to start icing the cake
Ready to start icing the cake
Here I added more sugar to the frosting when I ran short for the top.
Here I added more sugar to the frosting when I ran short for the top.

Cream Cheese Frosting Ingredients

  • 1/2 Cup Butter
  • 8 ounce package of Cream Cheese
  • 1 teaspoon Vanilla Extract
  • 4 Cups of Confectioner's Sugar
  • 1-2 Tbsp. Milk

Cream Cheese Frosting Instructions

Cut 1/2 cup butter (one stick) into tablespoon sized pieces.

Using a hand mixer, cream the butter until it's light and fluffy.

Add one 8 oz. package of Philadelphia cream cheese (softened) and blend together with the butter.

Add 1 teaspoon of vanilla extract.

Add 4 cups of confectioner's sugar a little at a time until the frosting reaches a good consistency for spreading.

If the mixture seems too stiff, add a few drops of milk and blend it in. If it seems too loose, add a little more powdered sugar.

The Leaning Tower of Italian Cream Cake can become a reality if the layers are uneven.
The Leaning Tower of Italian Cream Cake can become a reality if the layers are uneven.
Frosting the outer edges first makes this go quickly. I ran short of icing when I reached the top. Adding more confectioner's sugar to the remaining blend worked fine.
Frosting the outer edges first makes this go quickly. I ran short of icing when I reached the top. Adding more confectioner's sugar to the remaining blend worked fine. | Source
Italian Cream Cake
Italian Cream Cake | Source

Refrigerate any leftover cake if the temperature is warm indoors. The cake grows more moist on the second and third day.

I like to cut individual slices and place in covered containers for an easy serving to enjoy with a nice bag lunch.

4.8 stars from 10 ratings of Italian Cream Cake

Want Cake?

Italian Cream Cake
Italian Cream Cake | Source
This slice is for you.
This slice is for you. | Source

© 2014 Peg Cole

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    • Phyllis Doyle profile image

      Phyllis Doyle Burns 3 years ago from High desert of Nevada.

      Hi Peg. I must bookmark this hub for later use. The cake looks wonderful and must taste very good. I am anxious to give a try, because I love a flavorful, moist cake with tidbits in it, and the cream cheese frosting is perfect. Your "turning the cake" is a bit confusing. With the plate over the cake, it is turned onto a baker's rack? Then the rack is placed on the bottom of the cake and turned again? Should it be the cake is first turned onto the plate and sat on the counter then turned onto the baking rack? Anyway, it is an awesome recipe which I will try very soon. I love pecans. Thanks for sharing this recipe. The photos really enhance your hub. Well done !

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      We just had some Italian Cream cake yesterday, and it was so good but I know it does not even come close to your amazing recipe here. It is one of my favorite cakes. You have provided great photos and step by step instructions. Up and more and sharing. Enjoy your day and your cake! Blessings, Faith Reaper

    • Just Ask Susan profile image

      Susan Zutautas 3 years ago from Ontario, Canada

      My mouth is watering just looking at your Real Italian Cream Cake. Yum!

    • mckbirdbks profile image

      mckbirdbks 3 years ago from Emerald Wells, Just off the crossroads,Texas

      I'll put on the coffee. It is time for dessert. (Don't let on to the doctors that I indulged in this Italian Cream cake. I am sure it is not on the list.) Great recipe. I am not very hungry.

    • SmartAndFun profile image

      SmartAndFun 3 years ago from Texas

      Yum, yum, yum, this looks fantastic! This is one of those "special occasion" cakes. I think I'll make this one at Easter. Thanks for sharing your recipe!

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Phyllis, I am so grateful for your careful reading of this new hub. Thanks so much for letting me know the instructions were confusing. I agree and have made changes that I hope will make the explanation more understandable. I added 3 pics that may help some, too. Thanks for being first to comment and for your insightful tip.

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      Oh, yum. This looks fantastic, and I like that you provided such detailed steps with photos.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Faith, How timely that we should both be enjoying Italian Cream Cake. I had not tried this recipe for a long time and was hungry for something different. It seemed to be a hit with Auntie who loves anything sweet. Nice to see you here and thanks for the uplifting comments today and for sharing the recipe.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi Susan, So good to see you here. I've saved a large slice for you and just made a fresh pot of coffee. Come on down.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Mckbirdbks so nice to see you and don't worry, I'll never tell. This cake has virtually no calories - on the screen, anyway. I've cut a large slice for you to enjoy with the coffee. Time to put our feet up. Let's watch the cooking channel. That always makes me hungry.

    • Phyllis Doyle profile image

      Phyllis Doyle Burns 3 years ago from High desert of Nevada.

      Ah! Thanks, Pam. Now I get it. While you were dong that I checked my pantry for ingredients and found all I need to get is the pecans and wax paper. I am off to a good start and can hardly wait to taste the cake. Thanks again.

    • carter06 profile image

      Mary 3 years ago from Cronulla NSW

      Italians sure love their cream cake Peg. And this one looks so delightful..do you think though it would matter just using the sugar & not the Splenda substitute? It seems so much to me.. VU& A..cheers

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi there SmartAndFun, Hope you don't wait for a special occasion to try this easy cake recipe. Thanks for stopping in.

    • always exploring profile image

      Ruby Jean Fuller 3 years ago from Southern Illinois

      Oh Peg this cake looks delicious. I must substitute glutten free flower, but i will make this. You always have the best recipes!

    • CyberShelley profile image

      Shelley Watson 3 years ago

      Wow, what a fabulous cake - Cream cheese icing makes the cake! 5 Star greatness.

    • moonlake profile image

      moonlake 3 years ago from America

      Up tonight and happen to see your cake recipe. Looks delicious pinning it to my cake board and sharing. Voted up.

    • Frank Atanacio profile image

      Frank Atanacio 3 years ago from Shelton

      gave it a full five looks difficult but you make it sound easy pegcole.. oh and good to see you posting again :)

    • Cardisa profile image

      Carolee Samuda 3 years ago from Jamaica

      OMG, I can't believe how much I am aching for a slice of that. I love cream cheese so this is definitely on my list of cakes to try.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi Flourish, You are kind to note the detail. We both lived that in our process writing days. Good to see you here. I saved you a big slice of cake.

    • raymondphilippe profile image

      Raymond Philippe 3 years ago from The Netherlands

      Can almost smell and taste the cake here through the mouth watering photos!

    • Patsybell profile image

      Patsy Bell Hobson 3 years ago from zone 6a, SEMO

      This authentic cake has always intimidated me. But now I think I can make it with confidense.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Okie dokey, Phyllis. Good luck on your baking and I hope you'll share the results. I think walnuts would work in this recipe as well.

      If you don't like to use Splenda, just use 2 cups of sugar in the batter and forget the sugar substitute.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Carter06, Nice of you to stop in. Coffee is on and there's plenty of cake left to share.

      Thanks for asking about the sugar substitute. If you use 2 cups of sugar that works fine and was what the old recipes call for. I tried to cut out a few sugar grams but it really doesn't matter with that much 10 x sugar in the icing. Decadent, really.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Always, I've never tried using Gluten Free Flour but my niece says it's really helped reduce her fatigue. So nice of you to stop in and take a look - there are no calories (or gluten) in looking. Sending you a huge virtual slice and hoping you let me know how your baking turns out.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Thanks, Europewalker. Sweetness your way. I appreciate your comment about the photos.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Ah yes, Cyber Shelley, cream cheese really makes it good. Care for some with a glass of milk?

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi Moonlake, Thanks for the pin, the share and the visit. I appreciate it and you.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Frank, Thanks for the fiver and for noticing. Been off line more than on lately. Hope all is well with you.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Cardisa, What a nice surprise to have you visit. I'm sending you a virtual piece of this cake with taste-a-vision and smell-a-vision.

    • Phyllis Doyle profile image

      Phyllis Doyle Burns 3 years ago from High desert of Nevada.

      Peg - I made the cake this morning and took it next door to my wonderful neighbors who invited me in for coffee. They said if I could share the beautiful cake the least they could do is share their coffee with me. We all love it and they sent some back home with me. It is so gooooood !!!! Again, thank you for this wonderful recipe.

      PS: I got the turning done right. LOL

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Raymondphilippe, Thanks for the great comment. We need smell-a-vision. Cheers.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi there Patsybell. I'll bet you're a great baker. I know you can make this one for sure. Here ya' go, have a taste.

    • AliciaC profile image

      Linda Crampton 3 years ago from British Columbia, Canada

      This looks like a lovely cake for a special occasion, Peg. Pecans and cream cheese sound like a delicious combination, too! Thanks for the instructions and all the photos.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Wow, Phyllis. You are such a wonderful neighbor to share your creation with the folks next door. I'm so glad it came out beautifully for you. Yea! Thanks for telling me. Cool.

    • bravewarrior profile image

      Shauna L Bowling 3 years ago from Central Florida

      This looks delicious, Peg. I'm going to print this and add it to my recipe book. Congratulations on winning the HubPot Challenge!

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello AliciaC. Pecans and cream cheese - oh boy! I'm glad you liked this one and thanks so much for dropping in. There's a huge slice with your name on it.

    • snakeslane profile image

      snakeslane 3 years ago from Canada

      Congratulations Ms Cole, just saw on Twitter that you're a winner! And yes, I would love a slice...

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi Bravewarrior - I print out recipes too. There are some great recipes out here. Wow. I just found out today that this was selected from the HubPot Challenge. Incredible! Amazing. What a surprise.

      Thanks for coming by today.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      To the lovely MsLane - no kidding? I'll have to check it out. Twitter? I've been hoping you would drop in for some coffee talk. I saved you a large slice and fresh coffee is perking so come on over.

    • snakeslane profile image

      snakeslane 3 years ago from Canada

      Hey Peg, Yes Hub Pages Twitter feed announced today's winner(s) in the Stir the Hub Pot challenge...And You my Dear are it!

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Goodness gracious! Snakeslane. Cool by golly.

    • snakeslane profile image

      snakeslane 3 years ago from Canada

      Yes, very cool by golly :)

    • Glimmer Twin Fan profile image

      Glimmer Twin Fan 3 years ago

      Gorgeous recipe! Will definitely be trying this one out. Shared around. Nice pics and directions.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi Glimmer Twin Fan. Thanks for the sharing and great comment. I hope your cake turns out beautifully.

    • Nadine May profile image

      Nadine May 3 years ago from Cape Town, Western Cape, South Africa

      Wow what a g hub on baking. you went to a lot of trouble to create this hub. Very appreciated. Awesome

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Thanks Nadine. I hope you give the recipe a try sometime.

    • Genna East profile image

      Genna East 3 years ago from Massachusetts, USA

      Oh, Peg. My diet just flew out the window with this scrumptious Italian cake. And I love cream cheese frosting. Thank you! (I think. :-)

    • fpherj48 profile image

      Paula 3 years ago from Beautiful Upstate New York

      mmmmmmm Yummy!......Irresistible! This one went straight to my weakness. I don't know if I should thank you.......but I can't wait to stuff myself with this cake!!

    • brakel2 profile image

      Audrey Selig 3 years ago from Oklahoma City, Oklahoma

      Hi Peg -This cake sounds like it would melt in your mouth. It would be a good cake for someone's birthday. I really doesn't seem too fattening, as it has great ingredients. The ones you buy in the store have unhealthy preservatives and other ingredients I don't like. I believe you won an award or were in the top ten for this item. You must be a good cook, and also take great photos. Sharing. Blessings. Audrey

    • rebeccamealey profile image

      Rebecca Mealey 3 years ago from Northeastern Georgia, USA

      Looks mouth-watering! My Mom use to make this cake. I haven't had one in a long time. thanks!

    • Genna East profile image

      Genna East 3 years ago from Massachusetts, USA

      Congratulations, Peg, on becoming a weekly Hub Pot winner for this hub!

    • Phyllis Doyle profile image

      Phyllis Doyle Burns 3 years ago from High desert of Nevada.

      Congratulations, Peg on this winning the weekly pot. I knew this was a winner. Well done.

    • Faith Reaper profile image

      Faith Reaper 3 years ago from southern USA

      Congratulations, Peg, on winning the Hub Pot for this wonderful cake, I mean Hub! Awesome!

      Blessings,

      Faith Reaper

    • MsDora profile image

      Dora Isaac Weithers 3 years ago from The Caribbean

      Thank you for this recipe with all those picture illustrations. You deserve the win. Congratulations!

    • Pamela99 profile image

      Pamela Oglesby 3 years ago from United States

      What a mouth-watering looking cake. This is definitely a 5 star recipe. All the pictures are so helpful and this hub looks great. I am marking this page for further reference. Awesome!

    • FlourishAnyway profile image

      FlourishAnyway 3 years ago from USA

      I'm back to say congratulations on your HubPot win for the day!

    • Obreinfamily profile image

      Obreinfamily 3 years ago from florissant

      Nice hub. Just out of curiosity- what makes it an Italian cake?

    • marcoujor profile image

      Maria Jordan 3 years ago from Jeffersonville PA

      Peg - Italian - Cake - Cream Cheese- Winner - what the heck...??

      I am 'asleep at the hub' for not commenting any sooner, dear Sista!

      As usual the steps in this recipe are precise and well detailed, the photographs are enticing and make my mouth water.

      I was thoroughly charmed by your 'pecan picking escapades'...adding much life and legacy to this winning recipe.

      Voted UP and UABI. Congratulations on your well deserved win.

      Love, Maria

    • mckbirdbks profile image

      mckbirdbks 3 years ago from Emerald Wells, Just off the crossroads,Texas

      I too am back to say congratulations on your HubPot win for the day! Oh, maybe I have time for a small slice of cake. (wink)

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello GennaEast. Sorry about throwing you off the diet and thanks for noticing the HP deal. I was totally surprised by it. I was so happy to see you drop by on this one. Saved you a window seat and a big slice of cake.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi Fpherj48, You are welcome (maybe?) and kindly remember to have a large slice of virtual cake and some fresh juice or coffee. This cake goes to my weakness, too. Not to worry, it has eggs and nuts in it. That's healthy, right?

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Brakel2, Hi, it's nice to see you. I like what you've said about the difference in real cake and the store bought kind. Preservatives and you still have to use key ingredients like oil and eggs. Thanks for commenting and for noticing the HubPot award. Grab some of this cake if you like.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi RebeccaMealey. Wow. I wish I could compare your Mom's recipe to this one and see if there are differences. I have a great recipe for walnut pound cake that calls for more baking powder. Anyhow... Thanks for the visit and kind remarks. Please enjoy some cake.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Genna East, I haven't been online too much lately. Thanks for coming back and for the congrats. More cake? I miss the old Cafe gatherings.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Dear Phyllis, I think that without your insightful comment right up front that this hub would not have been a winner. Thanks again, so much. And wow, we should have a category for people who actually try the recipes posted here on HubPages, an "I Did It" sort of thing.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi Faith, Thank you very much. I appreciate you stopping back in to tell me that. Hoping you are blessed as well. So wonderful to see you.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hi Ms Dora. Thank you so much. I love taking pictures of food. It must run in the family as my nephew wrote a vegan cookbook and he took all the photos himself. My sister has a business called Carolina Bakers. lol

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Pamela99, I can always count on you for a bright and cheery uplifting comment. Thank you so much for the 5 star rating and for taking time to come by. Cake?

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Thanks FlourishAnyway!

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Obrienfamily. Good question and from what I understand, it's more a heritage cake passed down from generation to generation in the Southern US rather than being the origin of the cake. Morrison's cafeteria in Florida used to make a delicious Italian Cream cake.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Marcoujor - friend. Hope you'll stay long enough to have a huge slice of this cake with mango-pineapple juice or something else of your choosing. Sorry it took so long to respond to your lovely comment. Have been out of touch, not on line much. Lots going on. Will post when things settle down. See you soon. Love, P.

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Thank you, dear Mckbirdbks, and glad to see your appetite is improving. I won't tell any medical people if you have a large slice of cake, virtual, of course. Looking forward to catching up with your He Dremt of Murder mystery stories soon. Thanks for dropping back in.

    • vespawoolf profile image

      vespawoolf 3 years ago from Peru, South America

      What nice memories of your childhood days, picking pecans and eating Grandmother's cakes. Cake is my favorite treat and this one sounds and looks fabulous! How interesting that it can be made with sugar substitute. Thank you for the helpful suggestions for baking and frosting the cake.

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Hello Vespawoolf. It's been a long time since I've seen you. I hope things are well in your world. Love to eat cake and to bake it too. I imagine that sugar substitute could replace some of the sugar in many recipes. One time I tried it in chocolate pudding with great results. Anyhow. Good to see you again.

    • epbooks profile image

      Elizabeth Parker 3 years ago from Las Vegas, NV

      Now this just looks amazing. I may have to bookmark this recipe!!

    • teaches12345 profile image

      Dianna Mendez 3 years ago

      This is a beautiful cake and one that I know would make a delightful dessert. Looks like we have a winner here!

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Hello epbooks, Thanks for the visit and the amazing comment.

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Hi Teaches12345, I hope you'll give the recipe a try sometime. Thanks for dropping by.

    • randomcreative profile image

      Rose Clearfield 3 years ago from Milwaukee, Wisconsin

      Congrats on the win! My mouth is watering. You've included every possible picture and step that anyone would need to make this cake. Thanks for posting such a detailed recipe.

    • Tom Schumacher profile image

      Tom Schumacher 3 years ago from Huntington Beach, CA

      I've never tasted Italian cream cake but I'm going to...thanks to you! Everything about this dessert looks delicious. Of course, however, I will have to coax a friend to make this for me because I have too many limitations in the kitchen. ; )

    • Crystal Tatum profile image

      Crystal Tatum 3 years ago from Georgia

      This looks delicious. You had me with the title and that first photo. Yum!

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Thanks, Random. We need smell-a-vision here with all the recipes. Nice of you to drop back in.

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Tom, you'd be surprised at how simple making cakes can be. Hope you'll give this one a try. Nice to meet you here.

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Hello Crystal. Thanks for dropping by and for the nice comment. I've cut large slice of cake for you.

    • Thelma Alberts profile image

      Thelma Alberts 3 years ago from Germany

      Wow! So mouthwatering cake. I don´t think I have tried already an Italian cream cake. I have to bookmark this. Thanks for sharing the recipe.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Thank you Thelma. I hope you'll like the way it turns out. Thanks for dropping in and for your kind comment.

    • aviannovice profile image

      Deb Hirt 3 years ago from Stillwater, OK

      Sure sounds like good old fashioned cake to me. Sixteen slices? Not in my house…(grin)

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Deb. Not at my house either. Hahha. This cake went really fast. Nice to see you.

    • Peggy W profile image

      Peggy Woods 3 years ago from Houston, Texas

      I loved hearing about your memories of being paid a nickle for a filled bag of pecans. This sounds and looks like a delicious cake recipe. Your step by step photos were great. Pinning this to my cakes and sweet breads board.

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Hello Peggy W. Thanks for reading along here and for finding my Georgia days of pecan picking entertaining. I certainly appreciate you pinning the recipe and for your sweet comments.

    • skystar_50 profile image

      Susan Bolin 3 years ago from Kansas

      Thanks Peg, for sharing such a great recipe frosted with fond memories.....it took me back to some great times in my life......now if I only had a glass of milk and a piece of that delicious cake!

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Hello Skystar_50. Wouldn't it be nice to swap stories while we share a piece of cake and a tall glass of milk. I hope you'll give this recipe a try.

    • midget38 profile image

      Michelle Liew 3 years ago from Singapore

      Decadence and beautiful memories too!! Thanks for sharing, Peg!

    • Nell Rose profile image

      Nell Rose 3 years ago from England

      Hi Peg, thanks for such a great recipe, I just need to put my hand into the computer and steal it away! lol! I haven't had a cake like this for ages, its something I should start baking again, nell

    • PegCole17 profile image
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      Peg Cole 3 years ago from Dallas, Texas

      Nell, It's nice to see you and thanks for the visit and nice comment. Come on over and we'll share some cake and coffee talk. I hope you do start baking again. So much fun.

    • midget38 profile image

      Michelle Liew 3 years ago from Singapore

      Delicious indeed, Peg. Sharing!

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Thank you Midget38. Have another slice, if you will.

    • Writer Fox profile image

      Writer Fox 3 years ago from the wadi near the little river

      This looks so good! I loved your intro about collecting pecans. Enjoyed and voted up.

    • PegCole17 profile image
      Author

      Peg Cole 3 years ago from Dallas, Texas

      Thank you Writer Fox. It's good to see you here. I've saved you an extra large slice of cake. Do foxes eat cake?

    • Peggy W profile image

      Peggy Woods 2 years ago from Houston, Texas

      This cake recipe sounds delicious and your step by step photos are great. Going to pin this to my cakes and sweet breads board and will also share with my followers. Wish I had a piece right now!

    • pstraubie48 profile image

      Patricia Scott 2 years ago from sunny Florida

      Please pass a slice ...I am currently having what my daughter and I call a 'sweet attack'. This would definitely take care of that!! Bookmarking for later use. Thank you

    • Denise Handlon profile image

      Denise Handlon 2 years ago from North Carolina

      This looks delicious. It's a favorite in our family for special occasions.

    • PegCole17 profile image
      Author

      Peg Cole 2 years ago from Dallas, Texas

      Hi Peggy W. Thanks for pinning this recipe. I'll have to check out your cakes and sweet breads board. Sweets are my favorite kind of food and I'd love to see what you've collected.

    • PegCole17 profile image
      Author

      Peg Cole 2 years ago from Dallas, Texas

      Here you go Pstraubie48, a large slice for you. I have sweet attacks too! That may explain the baking frenzies I go through. Thanks for the visit and for bookmarking.

    • PegCole17 profile image
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      Peg Cole 2 years ago from Dallas, Texas

      Hi Denise. This one is among my favorites as well. Thank you for stopping by to check it out.

    • Hezekiah profile image

      Hezekiah 2 years ago from Japan

      What at delicious looking cake and a professional looking receipe. Haven't baked for a long time, would be nice to gey back into it.

    • PegCole17 profile image
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      Peg Cole 2 years ago from Dallas, Texas

      Thank you Hezekiah. Hope you get back into baking mode soon. Thanks for the visit. I like your name.

    • Au fait profile image

      C E Clark 2 years ago from North Texas

      This looks so yummy! Wish I had some right now. Pinned to my 'Fabulous Desserts' board.

    • PegCole17 profile image
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      Peg Cole 2 years ago from Dallas, Texas

      Hello Au fait, Thanks for the pin and comment. Here's a virtual slice for you.

    • PhoenixV profile image

      PhoenixV 2 years ago from USA

      This sounds and looks delicious. I love cream cheese icings and I love pecans and coconut, this sounds great, I am going to bookmark this recipe.

    • PegCole17 profile image
      Author

      Peg Cole 2 years ago from Dallas, Texas

      PhoenixV, Glad to have you drop in for some cake. I'm thinking about making another one soon. The last one disappeared quickly. Cheers!

    • Mary McShane profile image

      Mary McShane 2 years ago from Fort Lauderdale, Florida

      PegCole17, I can almost taste this cake! It looks wonderful and you make it look so easy too. I'm bookmarking this for the Christmas holidays. It will be a hit with all the McShanes.

    • PegCole17 profile image
      Author

      Peg Cole 2 years ago from Dallas, Texas

      Hi Mary, I cannot wait for the weather to cool down a bit so I can start my baking frenzy again. It's been too hot here to turn on the oven.

      Here's wishing you an early Christmas Happy Holidays and much success in your baking efforts. I hope you'll let me know how it turns out.

    • ecogranny profile image

      Kathryn Grace 2 years ago from San Francisco

      OMgoodness, that is such a scrumptious looking cake, and I think I gained a pound just reading the recipe. Pinning. You'll probably think me crazy, but I know this will be good made with whole wheat flour too, and that's what I'll use when I try it one of these days.

      Enjoyed the story of your Big Mom and pecan picking too!

    • PegCole17 profile image
      Author

      Peg Cole 2 years ago from Dallas, Texas

      Hi Ecogranny, I imagine it would be good made with whole wheat flour. Since it's such a dense cake I would probably only substitute half of the flour with whole wheat. Thanks for reading the story and for taking time to comment. Hope you do try this recipe.

    • Richard1988 profile image

      Richard 2 years ago from Hampshire - England

      I made this today for some friends who were coming over and I have to say it was absolutely delicious. Five of us finished the whole thing! (Whoops!) Thank you very much for sharing your wonderful recipe - I have left a 5* rating and will be back for more shortly!

    • PegCole17 profile image
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      Peg Cole 2 years ago from Dallas, Texas

      Hi Richard1988, You've inspired me to bake another one of these. Now that the weather has cooled down a bit I'm in one of my baking moods. I cannot believe the five of you ate the whole thing in an afternoon. Wow! I believe you really did like it. Thanks so much for letting me know. And thank you for the five star rating. Cheers.

    • DzyMsLizzy profile image

      Liz Elias 2 years ago from Oakley, CA

      Oh, that looks and sounds yummy. But scratch-made cake? Unfortunately, I tend to be a bit of a lazy cook. LOL Hubby would not be able to eat this anyway, as he cannot chew nuts, and does not like cream cheese--what a shame--more for me. But then I'd weigh 300 pounds!! LOL But I did enjoy reading the recipe! Voted up, useful, interesting and pinned.

    • PegCole17 profile image
      Author

      Peg Cole 2 years ago from Dallas, Texas

      Hello DzyMsLizzy, I'm fortunate to have two seniors nearby that love this cake and that gives me a chance to make it and enjoy a slice or two. Sadly, my hubby is very particular about what he eats and doesn't like this cake. He doesn't like coconut either so he won't eat any when I make a carrot cake. Oh well...But I still enjoy baking them.

      Thanks for reading the recipe and for the votes and pin.

    • peachpurple profile image

      peachy 2 years ago from Home Sweet Home

      the cream icing is very inviting

    • VioletteRose profile image

      VioletteRose 23 months ago from Chicago

      The name of the cake itself sounds very tempting. With all those pictures, this look so delicious. Thanks for sharing!

    • PegCole17 profile image
      Author

      Peg Cole 23 months ago from Dallas, Texas

      Hello VioletteRose, Thanks for taking a look at this recipe along with the photos. I hope you'll try it sometime.

    • ChitrangadaSharan profile image

      Chitrangada Sharan 17 months ago from New Delhi, India

      What a wonderful and rich Italian cream cake! Just right for the festive season.

      Your step by step instructions and pictures are very helpful and I would love to try this out on New year eve.

      Thank you for sharing the details of this mouth watering dessert recipe!

    • PegCole17 profile image
      Author

      Peg Cole 16 months ago from Dallas, Texas

      Thank you, ChitrangadaSharan. Sorry for the delay. I didn't see your comment until today. I hope you will try this recipe. People seem to enjoy the richness of this dessert. I'm in the mood to make another one.

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      Judybillups@hotmail. Com 9 months ago

      It doesn't say when to add the vanilla and the other Tab. lemon juice.

    • PegCole17 profile image
      Author

      Peg Cole 9 months ago from Dallas, Texas

      Hello Judybillups, The vanilla can be added to the milk or at the end with the coconut and pecans. Note that it's important to follow Step 2 on the instructions for adding the lemon juice. That's what sours the milk to make it act like buttermilk and it helps the cake rise.

      I hope this clears things up for you. I will revise the steps to make sure the vanilla is in there somewhere.

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