Italian Cream Cake

Wow, is this something else! My brother in law took the family on a little trip one night to Needville, TX.  Sounds like the middle of nowhere, right? Um, it was. Took us a long while to get out there and it was pitch black. It was raining and cold that night just before Thanksgiving, when we ventured out but it was a night we all remember well because the trip was specifically for dessert.

Oh yes, we had some great barbecue at this old timer's diner run by a husband and wife team (sigh!). As far out from our home neighborhood as we were, I laughed each time someone walked up and patted my brother in law on the back, shaking hands, introducing family members, exchanging holiday greetings and sharing tips on which neighborhoods had the best holiday Christmas lights display. I jokingly call him the "Mayor" because everyone knows my brother in law. Doesn't matter where we are... at the grocery store, at the gas station, in the middle of bum-f*ck Egypt... someone knows him, my sister or the kids.

But on this particular evening we were all about the coconut cream pie and another of their specialties, the Italian Cream Cake.  My nephew looks across the table and says, "Well? What do you think, KK? Can you figure this out?"  Never one to backdown from such a confident challenge, I set out to do just that.

I made one for Thanksgiving and in a matter of minutes, there was only one piece left. Everyone at the table was very quiet and all of a sudden my other nephew says lovingly, "Oooh. You nailed it, KK!!"

Later that evening, when a playful but entirely serious argument ensued between my little brother and my brother in law over who would have the last piece, I quickly intervened to settle the debate. I offered to make a second cake the next morning, special, for the Mayor.  My brother wasted no time and in a devoted fashion, wrapped up the last piece for the 2 hr trek home to Austin. He said he ate only a few bites every day, trying to save it for as long as he could and asked me if I would please post this recipe. 

Long overdue, here goes little bro:

Cake Ingredients:
1/2 cup butter, softened
2 cups sugar
1 cup oil (I always substitute coconut oil and it works perfectly)
5 egg yolks, beaten
2 cups cake flour (or to substitute cake flour use all purpose flour, remove 4 tbsp of flour and add in 4 tbsp of corn starch sift well)
1 teaspoon baking soda
1 cup buttermilk (I have successfully substituted 1 c. sour cream, also tried half c sour cream mixed with half cup whole milk and both worked well)
1 teaspoon vanilla extract
5 egg whites, stiffly beaten

Separate egg yolks from the egg whites in separate mixing bowls. Beat the egg whites to stiff peaks and set aside. In a separate mixing bowl, sift together all dry ingredients and set aside. Beat egg yolks with the other wet ingredients and slowly sprinkle in the bowl with the dry ingredients. Stay with me, this really isn't hard, just a matter of being organized... Fold in the egg whites but just until incorporated as you want this batter to be full and fluffy.

Separate batter into your greased and floured cake pans. See below for suggestions.

Bake:

I make (3) 8 inch round layers and cut the layers in half, making 6 thin layers all together. Sometimes, I will do different sizes for a taller, smaller version or small spring forms for mini versions. Cupcakes are super easy as well, just depends on what I'm in the mood for but the above recipe works well no matter which size you prefer.  

350 degrees F for 15-20 min.

Icing:
1/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 lb confectioners' sugar

Optional Toppings:

1 cup chopped pecans or

1 can coconut

Decorate:

You can add pecans to the icing and ice each layer or you can just ice each layer and press crushed pecans or coconut to the outside or just to the top of the cake. Depends on how fancy schmancy you really want to get.

Word of warning: the icing is really addictive so I will usually make a double recipe and freeze any leftovers, if it so happens there are any at all.