Italian Cream Cake With Cream Cheese Frosting - Delishably - Food and Drink
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Italian Cream Cake With Cream Cheese Frosting

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Peg Cole is a self-taught cook who shares favorite recipes and methods 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.

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 a reward for the day's work, we enjoyed the delights of homemade 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

Layer cake

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 a sugar substitute.

Grease and Flour the Pans

real-italian-cream-cake-and-cream-cheese-frosting-with-step-by-step-photos

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

Cook Time—Oven at 350°

Prep timeCook timeReady inYields

30 min

30 min

1 hour

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

Blend after each addition of egg yolk, milk and flour.

Blend after each addition of egg yolk, milk and flour.

Instructions for the Cake Batter

  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 until it no longer feels grainy.
  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, stir in the pecan pieces and the coconut. Lightly fold in the egg whites until mixed well.
  9. Pour into 3 greased and floured cake pans and bake at 350 degrees for 30 minutes.
The pans should not touch one another when baking

The pans should not touch one another when baking

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.

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.

Ten Minute Rest

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

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.

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.

Step 4

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

real-italian-cream-cake-and-cream-cheese-frosting-with-step-by-step-photos

Step 5

Lightly drop the plate right side up on the counter.

real-italian-cream-cake-and-cream-cheese-frosting-with-step-by-step-photos

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.

real-italian-cream-cake-and-cream-cheese-frosting-with-step-by-step-photos

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.

Cream Cheese Frosting Ingredients

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

Cream Cheese Frosting

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

Cream Cheese Frosting Instructions

  1. Cut 1/2 cup butter (one stick) into tablespoon-sized pieces.
  2. Using a hand mixer, cream the butter until it's light and fluffy.
  3. Add one 8 oz. package of Philadelphia cream cheese (softened) and blend together with the butter.
  4. Add 1 teaspoon of vanilla extract.
  5. Add 4 cups of confectioner's sugar a little at a time until the frosting reaches a good consistency for spreading.
  6. 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.

Italian Cream Cake

Italian Cream Cake

Refrigerate any leftover cake if the temperature is warm indoors. The cake grows moister on the second and third days.

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

Want Cake?

Italian Cream Cake

Italian Cream Cake

This slice is for you.

This slice is for you.

© 2014 Peg Cole

Comments

Peg Cole (author) from Northeast of Dallas, Texas on October 08, 2019:

Thank you, Joanne. I'm eager to start my fall baking now that the temperatures are cooling off.

Joanne Badaan Belanger on October 08, 2019:

oooo goodness,,,now thats a beautiful delicious cake,,,just so good!!!!!

thank you kindly for the details!!!

Joanne from Canada!!!lol

Peg Cole (author) from Northeast of Dallas, Texas on August 19, 2016:

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.

Judybillups@hotmail. Com on August 19, 2016:

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

Peg Cole (author) from Northeast of Dallas, Texas on January 17, 2016:

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.

Chitrangada Sharan from New Delhi, India on December 20, 2015:

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!

Peg Cole (author) from Northeast of Dallas, Texas on June 24, 2015:

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

VioletteRose from Atlanta on June 24, 2015:

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

peachy from Home Sweet Home on February 05, 2015:

the cream icing is very inviting

Peg Cole (author) from Northeast of Dallas, Texas on November 24, 2014:

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.

Liz Elias from Oakley, CA on November 23, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on October 15, 2014:

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.

Richard from Hampshire - England on October 15, 2014:

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!

Peg Cole (author) from Northeast of Dallas, Texas on September 07, 2014:

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.

Kathryn Grace from San Francisco on September 06, 2014:

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!

Peg Cole (author) from Northeast of Dallas, Texas on August 25, 2014:

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.

Mary McShane from Fort Lauderdale, Florida on August 24, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on August 13, 2014:

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

PhoenixV from USA on August 13, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on June 27, 2014:

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

C E Clark from North Texas on June 27, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on June 14, 2014:

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

Hezekiah from Japan on June 14, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on June 13, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on June 13, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on June 13, 2014:

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.

Denise Handlon from North Carolina on June 13, 2014:

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

Patricia Scott from North Central Florida on June 13, 2014:

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

Peggy Woods from Houston, Texas on June 13, 2014:

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!

Peg Cole (author) from Northeast of Dallas, Texas on May 14, 2014:

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?

Writer Fox from the wadi near the little river on May 14, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on May 08, 2014:

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

Michelle Liew from Singapore on May 08, 2014:

Delicious indeed, Peg. Sharing!

Peg Cole (author) from Northeast of Dallas, Texas on May 06, 2014:

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.

Nell Rose from England on May 04, 2014:

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

Michelle Liew from Singapore on May 04, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on April 29, 2014:

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.

Susan Bolin from Kansas on April 28, 2014:

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!

Peg Cole (author) from Northeast of Dallas, Texas on April 18, 2014:

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.

Peggy Woods from Houston, Texas on April 17, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on April 06, 2014:

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

Deb Hirt from Stillwater, OK on April 05, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on April 05, 2014:

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

Thelma Alberts from Germany and Philippines on April 02, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on April 02, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on April 02, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on April 02, 2014:

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

Crystal Tatum from Georgia on April 01, 2014:

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

Tom Schumacher from Huntington Beach, CA on March 31, 2014:

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. ; )

Rose Clearfield from Milwaukee, Wisconsin on March 31, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 19, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on March 19, 2014:

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

Dianna Mendez on March 18, 2014:

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

Elizabeth Parker from Las Vegas, NV on March 18, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on March 18, 2014:

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.

Vespa Woolf from Peru, South America on March 15, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

Thanks FlourishAnyway!

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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?

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 15, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 14, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 14, 2014:

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?

Peg Cole (author) from Northeast of Dallas, Texas on March 14, 2014:

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.

mckbirdbks from Emerald Wells, Just off the crossroads,Texas on March 14, 2014:

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)

Maria Jordan from Jeffersonville PA on March 13, 2014:

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

Amy Goldstein from Chesterfield on March 13, 2014:

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

FlourishAnyway from USA on March 13, 2014:

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

Pamela Oglesby from Sunny Florida on March 13, 2014:

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!

Dora Weithers from The Caribbean on March 13, 2014:

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

Faith Reaper from southern USA on March 12, 2014:

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

Blessings,

Faith Reaper

Phyllis Doyle Burns from High desert of Nevada. on March 12, 2014:

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

Genna East from Massachusetts, USA on March 12, 2014:

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

Rebecca Mealey from Northeastern Georgia, USA on March 12, 2014:

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

Audrey Selig from Oklahoma City, Oklahoma on March 12, 2014:

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

Suzie from Carson City on March 12, 2014:

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!!

Genna East from Massachusetts, USA on March 12, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on March 12, 2014:

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

Nadine May from Cape Town, Western Cape, South Africa on March 12, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on March 12, 2014:

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

Claudia Mitchell on March 12, 2014:

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

Verlie Burroughs from Canada on March 11, 2014:

Yes, very cool by golly :)

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2014:

Goodness gracious! Snakeslane. Cool by golly.

Verlie Burroughs from Canada on March 11, 2014:

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!

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2014:

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.

Verlie Burroughs from Canada on March 11, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on March 11, 2014:

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.

Shauna L Bowling from Central Florida on March 11, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2014:

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.

Linda Crampton from British Columbia, Canada on March 10, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2014:

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.

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2014:

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

Phyllis Doyle Burns from High desert of Nevada. on March 10, 2014:

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

Peg Cole (author) from Northeast of Dallas, Texas on March 10, 2014:

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.