Sunday, March 04, 2007

doodles tooth boo boo get's in way of celebration

The most senior (in age) member of the PBE blog has had a slight set back. It involves a tooth and a dentist, all properly explained here, if you care to read about it.

However this is the cake I was intending to make and for no other reason than when I got my March issue of Cooking Light and I laid eyes on this cake I let out a huge sigh. Perfect I thought!!! I don't make cakes often, in fact seldom, very seldom.

So here I present my Happy Celebration cake to US, Tres Mujares, the three PBE Chicks or as we are more commonly know as Moon, lil bird and doodles.

Italian Cream Cake:

Cooking spray
2 teaspoons cake flour
1/3 cup butter, softened
1 1/4 cups granulated sugar
2 large egg yolks
2 cups cake flour (about 8 ounces)
1 teaspoon baking soda
1/4 teaspoon salt

1 cup low-fat buttermilk
1/4 cup finely chopped pecans, toasted (yes toasted because it deepens the flavor)
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 large egg whites

Frosting:
1 tablespoon butter
1/2 cup (5 ounces) 1/3-less-fat cream cheese (when I saw this I immediately thought I would use mascarpone cheese instead, I'll let you know)
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Preheat oven to 350°.
To prepare cake, coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pans). Line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 2 teaspoons flour; set aside.
Place 1/3 cup butter in a large bowl; beat with a mixer at medium speed until creamy. Gradually add granulated sugar, beating well. Add egg yolks, one at a time, beating well after each addition.
Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking soda, and salt; stir well. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture. Stir in pecans, coconut extract, and 1 teaspoon vanilla.
Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans; remove from pans. Remove and discard wax paper. Cool completely.
To prepare frosting, place 1 tablespoon butter and cream cheese in a large bowl; beat with a mixer at high speed until fluffy. Gradually add powdered sugar, beating at low speed until smooth (do not overbeat). Add 1 teaspoon vanilla; beat well.
Place 1 cake layer on a plate; spread with one-third of frosting. Top with other cake layer. Spread remaining frosting over top and sides of cake. Yield: 16 servings (serving size: 1 slice)

NUTRITION PER SERVINGCALORIES 322(25% from fat); FAT 8.8g (sat 4.6g,mono 2.8g,poly 0.8g); PROTEIN 4.7g; CHOLESTEROL 45mg; CALCIUM 33mg; SODIUM 221mg; FIBER 0.5g; IRON 1.4mg; CARBOHYDRATE 56.6g


Think I'll make this cake for an equally big celebration, we are leaving the state of Florida and headed West. Good reason to bake a cake huh? stay tuna'd...


Note: Would you like to print the recipe? Click the following link to download a PDF. Easy to print pdf of recipe

3 comments:

mooncrazy said...

I hope that tooth gets better soon, I'm looking forward to this cake.

Chris said...

Oh no! I thought I was the only one that had horrible teeth issues...I am so so so sorry. Get better soon! (I sound smoothies made me feel better!)

Le Mc said...

Yum, will try this too!