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| Come into my country kitchen, Yes, this really is my country kitchen! |
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| Cooking spray 2 c sugar 1/2 c light butter 2 lg egg yolks 2 flour 1 tsp baking soda 1 c low-fat buttermilk 1/2 c chopped pecans 1 tsp butter extract 1 tsp coconut extract (I omit this) 1 tsp vanilla extract 6 lg egg whites (at room temperature) Lemon rind (optional) In its original form, Italian Cream Cake is infamous for its calories and cholesterol. This version changed that image but kept the rich taste. Replace the traditional five eggs with two egg yolks and six egg whites, the coconut with extract and use 1/2 cup light butter instead of 1 cup butter and shortening. Best of all, this elegant concoction couldn't be simpler to make. Prepare Cream Cheese Icing; cover and chill. Preheat oven to 350 degrees. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coa sides of pans), and lline bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350 degrees for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper; let cool completely. Place 1 cake layer on a plate. Spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind, if desired. Yield: 20 servings (serving size: 1 slice). Calories 300 (24% from fat). |
| ITALIAN CREAM CAKE |
| This is an old standby from years ago, so easy and so good. I hadn't made this in years until a couple of weeks ago and my kids all fell in love all over again! 1/4 c melted butter or margarine 1 c brown sugar 2 Tbsp pineapple juice 1 8-oz can pineapple slices 8 maraschino cherries 1 yellow cake mix ingredients to make cake (according to box directions) Combine butter, brown sugar, and pineapple juice in a 9" round cake pan. (I use an iron skillet.) Place pineapple slices & cherries on top of sugar mixture, arranging in a nice pattern. Mix yellow cake mix according to box directions. Pour mixture on top of pineapple. Bake at 350* about 30 minutes. Let cake stand for 15 minutes. Then turn upside down & serve!! |
| PINEAPPLE UPSIDE DOWN CAKE |
| 1 pkg yellow cake mix 1 14-oz can sweetened condensed milk 1 10-oz pkg frozen strawberry halves in syrup, thawed 1 19-oz jar strawberry ice cream topping syrup 1 8-oz container whipped topping 3/4 c pecans Prepare cake mix according to package instructions. Bake in 9x13 pan and cool. Poke holes in cake with the handle of a wooden spoon. Pour condensed milk evenly over cake and into holes. Combine thawed strawberries and ice cream topping syrup and mix well. Spoon evenly over cake and into holes. Spread whipped topping over the top. Chop pecans and sprinkle on top of whipped topping. Chill before serving. |
| STRAWBERRIES AND CREAM CAKE |
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| I was given the starter for this cake years ago and fell in love with it. The problem was, to keep the starter going you had to make 3 cakes every month. After years I finally found the way to make the starter so I could start and stop making it as desired. 1st week: 1 c sugar 2 Tbsp brandy 1 can chunk pineapple 2nd week: 1 c sugar 2 Tbsp brandy 1 jar maraschino cherries -including juice 3rd week: 1 c sugar 2 Tbsp brandy 1 can sliced peaches -including juice In a one gallon jar, combine the pineapple, sugar and brandy. Let ingredients sit in jar for 1 week, stirring daily. Add the maraschino cherries, sugar and brandy. Let the mixture sit for another week, stirring daily. Add the canned peaches, sugar, brandy. Let sit another week, stirring daily. Separate the liquid from the fruit. The liquid is your starter and you can use the fruit on ice cream or cake. Now you are ready to prepare the fruit for three cakes. DO NOT refrigerate the liquid. In a large gallon jar, put 1 1/2 cups of the starter 2 1/2 cups of sugar 1 large can (28 Oz.) sliced peaches. Mix well and cover jar loosely. Do not refrigerate or screw lid on jar tight. Stir every day for 10 days. Add: 2 1/2 cups of sugar 1 can (16 oz.) crushed pineapple. Stir everyday for 10 days. Add: 2 1/2 cups sugar 1 can (16 oz.) fruit cocktail. 1 jar (10 oz.) maraschino cherries and juice Stir every day for 10 days. On baking day, drain the fruit and divide it into two or three equal parts. Save the juice and use it as starter for friends. You will have enough for three starters (approximately 2 cups each). DO NOT refrigerate the liquid because it will stop the fermenting action. For each cake: 1 box cake mix 1 sm box instant pudding 1/2 c cooking oil 4 eggs Mix until smooth then fold in 1 portion fruit and 1 cup pecans, batter will be thick. Pour mixture into a greased tube pan, then bake at 350 degrees for 50 to 60 minutes. Turn cake out of pan while hot. When cooled, the cake freezes well. The choices of flavored cake mixes and pudding mixes is yours and coconut may be substituted for nuts. |
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