Italian Cream Cake

     aka Easter Bombe

 

cream cake, white frosting

Made by Carolyn Godfrey c.2003


More super recipes!
Update April 2010: I didn't make the bombe, but it is one heavy cake. The tax crowd loved it!

2003 - Our very good friend Carolyn has been hoarding this recipe since she was a little girl. Apparently she read this in the Atlanta Constitution c.1970 and thought "I better save this one!"  She's made it the last two years for her Spring party. The kids love it, and so does Bob. I hear that last year he had three pieces and sat back saying, "maybe I should have stopped at two..."  

This year we all had just two slices each and boy was that enough. This cake is tremendous. I'm salivating now just writing about it. 

Italian Cream Cake

Serves: 16

  • 2 cups sugar
  • 1 cup shortening
  • 1 stick (8 Tbsp) butter
  • 5 eggs
  • 2 cups flour (plain)
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 cup buttermilk
  • 1 Tbsp vanilla
  • 1 cup chopped pecans
  • 2 cups shredded coconut (1 cup more if you're making the Easter nest)

Preheat oven to 350°

  1. Allow butter (for both cake and frosting) to reach room temperature. Grease and flour three cake pans. Make sure to get the grease into the corners of the pan!
  2. Cream sugar and shortening well.
  3. Add butter and beat until fluffy.
  4. Separate the eggs. Add yolks one at a time, beating well after each.
  5. Add the vanilla to the buttermilk.
  6. Sift the flour, salt, and baking soda together.
  7. To the batter, alternately add the vanilla/buttermilk mixture and the flour mixture.
  8. . Beat egg whites. Fold into the mix along with the pecans and 2 cups of coconut.
  9. Pour into cake pans and bake at 350° for 30 minutes. If your oven is tight, then set a timer for 15 minutes and rotate the pans at that point.
  10. Cool, frost, and decorate with Easter nest.

Cream Cheese Frosting

  • 2 packages (16 ounces) cream cheese
  • 2 sticks (16 Tbsp) butter
  • 2 tsp vanilla extract
  • 2 boxes (32 ounces) confectioners’ sugar

Combine cream cheese and softened butter with vanilla extract and sugar. Beat until creamy. God is that sweet.

Easter Nest - If it's Easter...

  • ~1 cup shredded coconut
  • Green food coloring
  • ~14 “robin eggs” or other egg confection

Color coconut green. Arrange in a bird nest shape on top of cake. Place eggs inside next and around edge of cake.

 

Remember, no more than one slice each. Or if you have more than two, call your heart surgeon to make an appointment.

And don't swim for a year after eating this!

Nutrition Panel from Wolfram Alpha (Per Serving)