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Italian Creme Layer Cake
April 17, 2011

I love this cake! A co-worker said Italian Creme Cake was her favorite, so I made one for her birthday. After tasting it, another co-worker ordered one for her mother-in-law's b-day. I have never sold a cake to anyone, but she insisted and gave me 25.00. Her mother-in-law said it made her year, and she gave me 10 more!!! I don't know what cakes sell for, but I was blessed and tickled. I am not sure whose tips I read and followed, but it really made the cake wonderful and I will share them but not take the credit.....1. Make sure the eggs are room temperature (peak easier). 2. Use 5 yolks instead of 4. 3. DOUBLE the frosting and consider using half butter and half shortening. 5. Use parchment paper. 6. Make the cake the night before (or earlier in the day) let cool completely and cover but do not refrigerate. My tweaks...1. Use half vanilla and half imitation rum flavoring in the frosting. 2. Keep cake in the refrigerator to maintain fresh flavor. 3. Do not use pecan "chips", there are too many shells.

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