Italian Cream Cake with cream cheese icing! This was my wedding cake, and my all-time favorite, tried and true cake to bake. I made this for Emma's birthday last week/ HOPE group, and got some requests for the recipe so here it is. (Pics above) My grandmother says that every good cake has 5 eggs in it. I believe her. She will use 5 eggs and a cup of buttermilk on a regular box cake mix, and it's so much better!
This cream cheese icing is good on anything! I love this stuff!
Italian Cream Cake
1/2 c Crisco
1/2 c margarine
2 c sugar
5 eggs
1 c buttermilk
2 c flour
1 t baking soda
1 t salt
Cream together Crisco and margarine. Then add sugar and eggs, one at a time. Combine flour, baking soda, and salt in a separate bowl. Add flour mixture and buttermilk alternately to the other mixture. Bake at 350 for 30 min. in 2 or 3 cake pans. (A little less time for 2 layers.) Make sure you use Crisco and flour on your cake pans, younger girls! I learned this the hard way when I first started baking!
Cream Cheese Icing
8 oz. block cream cheese, softened
1 stick margarine
1 t vanilla
1 box powdered sugar
Mix together in mixer until smooth. This will easily ice a 2 layer cake, but it's stretching it for a three.
