Originally, I was going to share a recipe for cinnamon pull apart rolls I made last weekend, but this was all that was left of them for me to photograph.
Then I remembered that I said I'd share the recipe for Italian Cream Cake, and since Trevor was helping out it seemed the perfect time to get some photos and share this excellent recipe. Together, Trev and I made four of them, triple layered, for the restaurant.
Alternately, add the buttermilk and flour mixture. Beat until the batter is smooth.
Ladle the cake batter into your pans and gently shake to level. Bake at 350 for about 35 minutes until toothpick inserted in center comes out clean. Let the cakes cool for about 10 minutes and then remove to cooling racks to cool completely.
Now for my 2nd favorite part...the frosting! Eating it is, of course, #1.
Cream Cheese Icing
1 1/4 cups butter, softened
20 ounces cream cheese, softened
5 cups powdered sugar
1 teaspoon real vanilla extract
In a large bowl, beat butter and cream cheese until smooth. Gradually add powdered sugar, beating until smooth. Add vanilla and blend until smooth.
Frost the cooled cake layers, one at a time and then decorate with more chopped pecans.
Designs by Gollum
Mouthwatering Mondays, hosted by A Southern Fairytale
Food On Fridays, hosted by Ann Kroeker
Tasty Tuesday, hosted by Balancing Beauty and Bedlam
Tempt my Tummy Tuesday, hosted by Blessed with Grace
Beyond The Picket Fence
Sweet as Sugar Cookies