It’s time for cake!
My sweet friend Robyn Stone’s first cookbook releases tomorrow and I’m super excited to bake and share something from it with you. I chose her Italian Cream Cake after I saw it featured on QVC’s In the Kitchen with David when she was on the show. This was also her wedding cake, so I knew it had to be delicious. And, oh my gosh – it’s so good.
Robyn’s book goes by the same name as her blog, Add a Pinch [1], so if you’re looking for a mix of sweet, savory and southern dishes, you should totally check her out.
Plus, look at that cover, so pretty and at the same time the most vegetables you’ll likely ever see on my blog. Ha!
The Add A Pinch Cookbook [2] releases March 28th and it’s full of delicious recipes I want to devour including Pimento Cheese Biscuits, Fried Green Tomato Caprese Stacks, Buttermilk Fried Chicken, Citrus Shrimp, and Sausage and Grits Casserole. The recipes are categorized by 10 ingredients or less, 30 minutes or less, freezer friendly and slow cooker favorites. Pretty handy.
Plus, look at these desserts: Strawberry Shortcakes with Sweet Cream Cheese Biscuits, Buttermilk Praline Cheesecake (YES!), Georgia Peach Crisp, Cream Cheese Pound Cake, German Chocolate Cake, and Lemon Meringue Pie. Oh my!
Okay, back to cake. Let’s make one.
Making this cake batter is super satisfying. I love how thick and luscious it is after creaming the butter and sugar, adding 5 egg yolks and then mixing in the flour and baking soda.
But it’s also chocked full of coconut and chopped pecans.
After mixing in the add-ins, fold in five whipped egg whites and spread that magic into three 8-inch cake pans and bake away.
Assemble the cooled cake, spreading the top of each layer with pecan cream cheese frosting as you stack them. Then cover the sides with more frosting and even everything out.
Note: Before mixing chopped pecans in all of my frosting, I set some off to the side to pipe on top of the cake. I also added some extra chopped pecans around the base of the cake…
… and a ring of pecans on the top. But you can certainly just frost the entire cake with the pecan cream cheese frosting and forget all about fancying it up.
That way you can get right to enjoying a nice big bite. : )
Shared with permission from the Add A Pinch Cookbook [2] by Robyn Stone, Copyright © 2017Italian Cream Cake
Ingredients
cake
frosting
Instructions
Notes
And hugs and huge congrats to you Robyn, you deserve it!
URLs in this post:
[1] Add a Pinch: https://addapinch.com
[2] Add A Pinch Cookbook: https://www.amazon.com/Add-Pinch-Fresher-Southern-Classics/dp/0553496417/ref=asap_bc?ie=UTF8