Aly Janssen, our sophomore staff writer and designer, shares her Grandma’s cake recipe. This Janssen family recipe is a sweet and buttery Italian cream cake. It has been in the family for at least four generations and is an amazing treat to make around the holidays.
Ingredients:
Cake:
350° • 25-30 minutes
1 stick margarine
½ cup crisco
2 cup sugar
5 eggs YOLKS
2 cup flour
1 tsp soda
½ tsp salt
1 cup buttermilk
1 tsp vanilla
1 small bag
Angel flake coconut
1 cup chopped pecans
5 egg WHITES – beat stiff
Cream margarine, crisco and sugar
Add egg yolks and vanilla
Sift flour, soda & salt
Add alternately with buttermilk
Add coconut & pecans
Fold in egg whites last
3 – 9” round pans
1 – 11 X 17 pan
1 – 9 X 13 pan + cupcakes
Cream Cheese Frosting
Ingredients:
1 package (8 oz) cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Optional: ½ cup chopped pecans or additional coconut for garnish
Directions:
1. Preheat the Oven: Set your oven to 350°F (175°C).
2. Prepare the Pans: Grease and flour three 9-inch round cake pans, or choose one of the alternative pan options provided (11 x 17 pan, 9 x 13 pan, or cupcakes).
3. Cream Ingredients: In a large bowl, cream together the stick of margarine, ½ cup Crisco, and 2 cups sugar until light and fluffy.
4. Add Egg Yolks and Vanilla: Add the 5 egg yolks (reserving the whites for later) and 1 teaspoon vanilla extract to the creamed mixture. Beat until well blended.
5. Sift Dry Ingredients: In a separate bowl, sift together 2 cups flour, 1 teaspoon baking soda, and ½ teaspoon salt.
6. Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the creamed mixture, alternating with the 1 cup of buttermilk. Begin and end with the dry ingredients, mixing just until combined.
7. Add Coconut and Pecans: Stir in the angel flake coconut and 1 cup chopped pecans.
8. Beat and Fold in Egg Whites: In a clean bowl, beat the 5 egg whites until stiff peaks form. Gently fold the stiff egg whites into the batter, taking care not to deflate them.
9. Pour and Bake: Divide the batter evenly among the prepared pans. Bake at 350°F for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Cool: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Cream Cheese Frosting
Directions:
1. Cream Butter and Cream Cheese: In a mixing bowl, beat together the cream cheese and butter until smooth and creamy.
2. Add Vanilla: Mix in 1 teaspoon vanilla extract.
3. Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth and spreadable.
4. Frost the Cake: Once the cake layers have cooled completely, frost each layer and then the top and sides of the cake.
5. Garnish (Optional): Sprinkle chopped pecans or a light dusting of coconut on top for a decorative finish.
Enjoy!
