There is nothing Italian about this cake but the name. Some people call this Italian Wedding Cake. But whether you call this an “Italian Cream Cake or Italian Wedding Cake”, you will be sure to call this an absolutely scrumptious cake. This will no doubt be one of your favorite cakes to make for your family or to take for special occasions. This will be the hit of any party. This cake is very straightforward and if you’re pressed for time, you don’t need to separate the eggs. One year, when I had the flu, my husband made this cake for me. All he wanted to do is to make me feel better, even though I couldn’t eat a bite. It really looked better than mine. He is just as good a baker as I am. This cake lasted for days in the refrigerator. And I did make up for lost time consuming this dessert. Make sure you wrap it properly when storing, or it will dry out. I wrap my cakes several times with saran-wrap to get as much air out of it as I can.
As far as the Universal Icing, you can make that weeks in advance and it will stay up to several weeks in the refrigerator. If you have any leftovers, use this icing for cupcakes. Your kids will love you.
This is once again, one of my family’s favorite. I am making it again today for a friend who had surgery. This is his favorite cake as well. You will want to add this to your repertoire of desserts.
This recipe is from my favorite book: Stressed is Just DESSERTS spelled Backwards by Sheryl Meddin and Bennett Frisch. These recipes are on pages 8 & 19.
I just wanted to share my experience with this wonderful dessert, the "not so Italian" Italian Creme cake. I shared the cake with friends at a gathering. Everyone was so amazed at how wonderful this cake was. We all took a piece for later and we've all been calling each other talking about how good it is to have another piece the next day. You've got a magical talent Tricia! I can't wait to try your next creation!!!
ReplyDeleteGregg,
ReplyDeleteSo glad everyone enjoyed this cake. Stay tuned for more. Start exercising.