I wonder how many girls began their love of baking with Hasbro’s Easy Bake Oven. They have been around since 1963 and make it easy and safe for young people to experiment in the kitchen. There are even myriads of recipes on the internet if you run out of the mixes that come with the oven.
Rachel’s cousin Keenan got an Easy Bake Oven from her Aunt Kristen this year and because we were all snowed in, they spent some time making cookies together.
I predict that it will not be long until she is making cakes like this in the real oven. This Italian Cream Cake was both beautiful to look at and delicious to eat. The top was sprinkled with coconut and studded with pecans. Keenan’s Grandmother, Becky, brought the cake to our Christmas dinner and was kind enough to share the recipe with me. She is a great cook. I remember one year she brought the most beautiful salad in the shape of a wreath. The greens were sprinkled with cherry tomatoes and other edible decorations that made it very festive.
You had to be quick with your camera to get a picture of this cake. Slices kept disappearing in a blink of an eye. Because it is a three layer cake, it looks impressive. The cream cheese frosting is easy to spread and I think even I, the reluctant baker, could make a cake like this. Thank you for the recipe Becky.
ITALIAN CREAM CAKE
1 stick of margarine (or butter)
2 cups sugar
2 cups self-rising flour
1 cup buttermilk
1 small can of coconut
5 egg whites, stiffly beaten
1/2 cup crisco shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped nuts
Cream butter, crisco and sugar. Beat until mixture is smooth. Add egg yolks and beat well. Combine flour and baking soda and add alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Bake in 3 (8 inch) greased and floured cake pans in 350 degree F. oven until done.
8 ounces cream cheese, softened
1/2 stick butter, softened
1 box of powdered sugar
1 teaspoon vanilla
shredded coconut for top
pecan halves for top
Beat cream cheese and butter until smooth. Add sugar and vanilla and beat until well combined. You may have to add a little milk to make the right consistancy to spread. Assemble and frost cake. Decorate top with coconut and pecan halves.