Kahleen Curtis-Taylor and her Italian Cream Cake!

Kathleen is this week's Guest Blogger! I have known Kathleen for some time now, and we worked together at Lane Bryant! She is a true believer in God and all that He has done and can do for her and the world. She works out with Jesus every day and I must say I admire her conviction. Kethleen lives in Wimberly and has friends and fmaily whom she surely loves and the feelinsg are mutual! Kathleen says about her cake: "I do confess that for my birthday this year I did not make the icing, rather did my own lazy girls recipe by whipping about 4oz cream cheese with around 1/4 cup of sugar then added cool whip to it just to make enough to ice the cake." She also puts the pcans into the batter instead of the frostng, thus maing this recipe her very own!

Italian Cream Cake:

■1 cup buttermilk

■1 teaspoon baking soda

■1/2 cup butter

■1/2 cup shortening

■2 cups white sugar

■5 eggs

■1 teaspoon vanilla extract

■1 cup flaked coconut

■1 teaspoon baking powder

■2 cups all-purpose flour

■



■8 ounces cream cheese

■1/2 cup butter

■1 teaspoon vanilla extract

■4 cups confectioners' sugar

■2 tablespoons light cream

■1/2 cup chopped walnuts

■1 cup sweetened flaked coconut


Directions

1.Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.

2.In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.

3.Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

4.To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.