Italian Cream Cake

aka Easter Bombe

More super recipes!

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

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

Preheat oven to 350°

1. Allow butter (for both cake and frosting) to reach room temperature. Grease and flour three cake pans.

2. Cream sugar and shortening well. Add butter and beat until fluffy.

3. Separate eggs. Add yolks one at a time, beating well after each.

4. Add vanilla to buttermilk. Sift flour, salt, and baking soda together. Add vanilla/buttermilk mixture alternately with flour mixture.

5. Beat egg whites. Fold in along with pecans and coconut.

6. Pour into cake pans and bake at 350° for 30 minutes

7. 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.

Easter Nest

~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 two slices each at a time!

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