Good morning! We are deciding today whether or not to take off to the east coast. The decision involves work, time and pets. We love our doggies, but boy when you have to leave town it can becomes a huge problem. Several have been asking for my recipe for Italian Cream cake. This is really moist as with all Italian cream cakes it does take a few extra steps, but the result is worth it! This will be my first post with a picture so I sure hope it works the way I want it to. I bake mine in a bundt pan rather that the three layered cake that it usually is. Oh, and don't forget on the frosting be sure not make the frosting too runny or it won't stay on the cake. The weight of the pecans will pull it right off of the sides! I hope you enjoy it!...

Italian Cream Cake

2 cups of sugar

1 stick of butter

1/2 Crisco

1 tsp. vanilla

5 egg yolks (add them one at a time)

1 cup buttermilk

2 cups flour

1 tsp. baking soda

1/2 tsp. salt

2 1/2 cups of coconut

1 cup chopped pecans

Frosting:

8 oz. soft cream cheese

1/2 stick of butter

1 tsp. vanilla

1/4 tsp. of butter flavoring

3/4 cup of chopped pecans

1 box of powdered sugar

I find that if you have all the ingredients measured and ready to go prior to starting it goes much smoother!

Preheat oven to 350. Pour buttermilk into a bowl and add the baking soda and set aside.

Beat the egg whites until stiff and set aside.

Cream the butter, shortening and salt. Add egg yolks one at a time, beat until blended after each one and then add the vanilla. Add the flour and the buttermilk and mix on low speed. Once blended add the pecans and coconut. Mix until incorporated. Gently fold in beaten egg whites. Batter will be thick and light. Scrape the batter into your prepared pans that have been sprayed well with Pam. You can use round cake pans, a 13 x 9 pan or my choice is a Bundt pan.

Bake for approximately 30 to 35 minutes depending which pan you are using.

For the frosting:

Cream the cream cheese, butter, vanilla and butter flavoring. Add the sugar a cup at a time until well blended. Add 3/4 cup of pecans and mix until coated. Add frosting to cooled cake.

I hope you enjoy it...