Italian Cream Cake was served to celebrate Jack’s birthday earlier this week (he took a pass to uphold his New Year’s Resolution). But for decades, his wife Barbara’s recipe for Italian Cream Cake has been a Golden Bear favorite! Barbara and daughter Nan are releasing a cookbook of recipes enjoyed by the Nicklaus family and their friends. “Well Done” is expected to print in late spring or early summer 2014.
Italian Cream Cake
Cake
1/2 c. butter
5 eggs, separated
1 c. buttermilk
1/2 tsp. salt
1 c. coconut
2 c. sugar
1/2 c. solid vegetable shortening
1 tsp. baking soda
2 c. flour
1 T. vanilla
1 c. chopped pecans
Icing
1/2 c. butter
1 tsp. vanilla
8 oz. cream cheese
1 one lb. box 10X powdered sugar
Cream sugar, butter and shortening together. Add egg yolks, one at a time, beating well after each addition. Stir soda into buttermilk and let sit for 10 minutes. Beat egg whites until stiff. Set aside. Sift together flour and salt. Add alternately with buttermilk to sugar and butter mixture. Add vanilla, coconut and pecans. Fold in egg whites. Pour batter into 3 greased and floured 9″ cake pans. Bake at 325° for 35 minutes. After the cakes have cooled combine all icing ingredients. Spread between layers and on outside of cake.
Personal Notes: I decorate the top of the cake with pecans and a little flaked coconut.
