Melillo's Italian cream cake
· ½ cup Crisco shortening
· ½ cup (1 stick) butter, room temperature
· 8 eggs, separated
· 3 cups sugar
· 3 cups all-purpose flour
· 2 teaspoons baking soda
· 2 cups buttermilk
· 2 cups coconut
· 2 cups chopped pecans
Cut parchment paper to fit the bottoms of three 8-inch cake pans.
Butter the pans well, place the parchment rounds in the bottom, and
butter the parchment. Set aside.
Heat oven to 350 degrees.
Cream together shortening and butter. Separate eggs, reserving whites.
Mix yolks into butter mixture. Add sugar and blend well. Add baking
soda to flour, and add to yolk mixture alternately with buttermilk. Mix
well. Stir coconut and pecans into the batter.
Beat egg whites until stiff, and fold gently into cake mixture. Pour
batter equally into the prepared pans, and bake for 35 to 45 minutes or
until toothpick comes out clean and the edges of the cake are lightly
browned and pull slightly away from the sides of the pan. Cool before
Cream cheese frosting
· 2 8-ounce packages cream cheese
· 1 stick butter, room temperature
· 2 pounds confectioners' sugar
· Chopped pecans
Beat ingredients together. If frosting seems too thick to spread
easily, add milk a tablespoon at a time to get the proper consistency.
Ice cake, and top with chopped pecans.
Courier Journal 7 Jan 2009 Melillo's Restaurant of 829 E Market Street recently closed.
Fixed for Sunday's lunch 11 Jan.