Originally posted by rcyannacci
The italian cream cake recipe I use doesn't have any rum in it (I agree with you DISshopkeeper, rum is too strong and overpowering in a cake).
So, here's the recipe (just in case anyone is baking soon). It's the best cake ever!!! It gets a few more bowls dirty with the whole separating eggs step (you can see where my priorities lie), but it's absolutely worth it! Even my DH eats this cake, and he's not one for sweets (I know, unthinkable, right?)
Italian Cream Cake:
2 c. sugar
1 stick butter
1/2 c. shortning
5 eggs, separated
1 c. butter milk (can use regular whole milk with a T. of white vinegar, let set and stir)
2 c. sifted flour
1 t. baking soda
1 c. walnuts, chopped
1 small can of flaked coconut
Grease and flour pans, and preheat oven to 350 degrees.
Cream the sugar, butter, and shortning. Beat the egg yolks, then add to the cream mixture. Add flour and soda, mix. Add nuts, milk, and coconut. In a separate bowl, beat egg whites stiff, and then fold into cake mixture.
Bake at 350 degrees for 45 imnutes to 1 hour (check with a toothpick that emerges clean from the center.)
Cream Cheese Frosting:
8 oz. cream cheese
1 box powdered sugar
1 stick butter
1 t. vanilla
Mix until creamy. Frost cake only when cooled.
