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:
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
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