Italian Cream Cake Recipe – Inspired by Sempre by J.M. Darhower @jmdarhower

As a baker, I always have baked goods in my kitchen.  Sometimes the goodies are for customers, other times I am simply testing new recipes.

I was inspired to make an Italian Cream Cake after reading Sempre by J.M. Darhower.

Here is my easy Italian Cream Cake Recipe.  I think Carmine will approve. 🙂

You can make this shape using round cake pans too.  I used 3 9 x 5 loaf pans.

Ingredients

1 box White Cake Mix with pudding (any brand will do)

1 1/4 cup Buttermilk

3 large eggs

1/4 cup Vegetable oil

1 package flaked coconut  120z

3/4 cup chopped pecans

1/4 cup of rum

3 9 x 5 inch loaf pans

 

Frosting Ingredients 

2 8 oz creme cheese packages (softened)

2 sticks of unsalted butter (softened)

4 cups  powdered sugar

2 teaspoons vanilla extract

1/4 cup chopped pecans

 

Directions  (Preheat oven to 350 degrees)

1.  Beat cake mix, buttermilk, eggs and oil with electric mixer for 2 minutes at medium speed.

2.  Fold in the coconut flakes and pecans

3.  Pour even amounts of cake mixture into each of the loaf pans.

4.  Bake at 350 degrees for 17 -18 minutes or until a toothpick inserted into the center comes out clean.

5.  Cool cakes for about 30 minutes

6.  Sprinkle rum on each cake layer and allow the rum to soak into cake (15 minutes)

7.  Spread frosting over layer 1 and assemble cake. Frost over each layer. Top the final layer with frosting and pecans.

8.  Refrigerate cake for at least 2 hours.  Cake tastes best cold.

9. Serve and enjoy!

 

Frosting Directions

1. Using the stand mixer, mix 2 sticks of butter and cream cheese together.

2. Add vanilla extract

3.  Slowly add powdered sugar to the mix

4. Ready to spread (refrigerate extra frosting)

 

 

 

 

 

 

 

When life gives you Key Limes…. Recipe

My visit to Homestead, Florida recently led me to a famous fruit stand, Robert is Here.  If you have never been there, you must go there for their fresh fruits and their shakes.  Their shakes are amazingly delicious.  While you wait for your shake to be made, browse the store.  They sell locally grown fruits and vegetables.  They also have salsas, dressings, nuts and even sunflowers.

So what did I buy?  I bought key limes.  You see my younger son and husband are huge key lime pie fans.  In fact, they are always in search of the perfect key lime pie.  I decided that I would make it for them.

When life gives you Key Limes… make Key Lime pie.

Here are my Key Limes and my mouthwatering pie! Recipe follows.

It is an easy pie to make!

Ingredients

For the filling:

3 large egg yolks

1 (14 oz.) can of sweetened condensed milk

1/2 cup fresh squeezed key lime juice

3  teaspoons grated lime zest

1/2 cup heavy cream

1 9 inch graham cracker crust (Make your own or store bought)

Directions

1. Preheat oven to 350 degrees F.

2. In a bowl, whisk together sweetened condensed milk and egg yolks. Slowly stir in the lime juice, lime zest, and cream .  Stir together and pour into your pie crust.

3. Bake for 30 minutes.

4. Remove pie from oven and allow to cool. Once cooled, keep in the refrigerator until ready to top with whipped cream.

5.  Top with whipped cream to taste and a slice of keylime.

Whipped Cream Topping

1 cup heavy cream

1 teaspoon vanilla extract

1 tablespoon confectioners sugar

1. In a large bowl or mixer. I use my KA. Whip cream until stiff peaks are just about to form.
2. Beat in vanilla and sugar until peaks form.
3. Pour whipped cream into a pastry bag with your tip of choice.

To be honest, my key lime pie was pretty darn good.  My family loved it!

The key to a delicious key lime, use fresh key limes.

Enjoy!

~Susi

Susi’s Signature Red Velvet Cupcakes

Susi’s Signature Red Velvet Cupcakes

Everyone has that one recipe that all of their friends love.

This is my signature recipe for the best red velvet cupcakes around. I hope you enjoy it!  Feel free to share and comment. 🙂

Ingredients

Dry Ingredients Mix

2 1/2 cups all purpose flour (sifted)

1 1/2 cups sugar

2 teaspoons cocoa powder

1 teaspoon salt

1 teaspoon baking soda

Wet Ingredients

1 1/2 cups vegetable oil

1 cup buttermilk, room temperature

2 large eggs, room temperature

2 tablespoons red food coloring

1 teaspoon white distilled vinegar

1 teaspoon pure vanilla extract (Pure Mexican Vanilla from Blue Cattle Truck Trading Co.)www.mexicanvanilla.com  or Vanilla of your choice

For the Cream Cheese Frosting:

1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon pure vanilla extract (Pure Mexican Vanilla from Blue Cattle Truck Trading Co.)www.mexicanvanilla.com
4 cups sifted confectioners’ sugar

Directions

Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin pans with cupcake papers.

In a medium mixing bowl, sift together all of the dry ingredients. In a large bowl gently beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined. (Hand mixing preferred)

Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes.
Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

I like to pipe frosting using a big star tip.