Grandpa

                                            

Sadly, last week we lost a very important person in our family, my grandpa, Charles Elbert (C.E.) Kanady. We were fortunate enough to have the support and love of many people from our community. If you're not from the South you may not be familiar with how people show love and support: with food! The church of one of my aunts was gracious enough to bring food to the funeral home for the viewing and our family's home church provided dinner on the grounds after the graveside service. It was there that I discovered this cake. I had never had an Iced Italian Cream Cake, and while this one was store bought, it was greatly appreciated because I didn't have to track someone down and ask what it was! When we returned home and I was going through my trusty Trisha Yearwood cookbook,"Georgia Cooking in an Oklahoma Kitchen", I found this recipe. It was just as delicious as the one I had previously tried. If you love coconut and cream cheese icing, this is for you!

 Iced Italian Cream Cake

 

Ingredients

2 Cups all purpose flour

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter

1/2 cup vegetable shortening

2 cups sugar

5 large eggs, separated

1 cup buttermilk, well shaken

1 teaspoon vanilla extract

1/2 cup chopped pecans

1 cup sweetened coconut

 

Italian Cream Frosting

8 ounces cream cheese, room temperature

4 tablespoons (1/2 stick) butter, room temperature

1 pound confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped nuts

 

Directions

Preheat oven to 350 degrees. Grease and lightly flour 3 9-inch pans.

Sift the flour and soda together and set aside.

With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With he mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut, and nuts, and stir well to incorporate.

In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.

Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.

With an electric mixer beat the cream cheese with the butter on high speed until fluffy. Reduce the speed on medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.

When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle with the nuts.

The times I always saw my Grandpa the happiest was when our family was all together. I think he would have loved to see that we all came together for each other and shared what we loved the most about him!