Sunday, February 19, 2012


 This is tucked deep in my closet of skeletons. It is not something I talk about.. especially when someone asks me to bake. *sigh*

That image was what immediately popped into my head when a dear friend, burdened with the decorations and the baking for a church valentine's dinner, came and asked if I would help.

"Would you be willing to make a cake for the dinner?" (This is the friend who is the number one volunteer for cooking for the Men's Breakfast every month.)

"Of course!" was my reply. She said she would give me the recipe and the ingredients that evening. Feeling brave (she did say it was a mix) I offered to do two. (She didn't know about this. )

"I have several 9x13 pans... so two won't be a problem for me." I was so happy to find an easy way to help her.

"Oh no," she said. "This is a layer cake."

Well, I was honest. I said that baking was not my forte (understatement, for sure!)... but I didn't back out. After all, she had never seen this.
So I practiced. I made the layer cake a week ahead of time.

It was wonderful! Worth every calorie and every minute of exercise required to burn off those calories. Although we did give away one very large piece, my dessert-deprived sweetie and I ate our way through the who-o-o-le cake. whew!

And then, not believing that I could ever do it again, I made the two cakes for the dinner.

There they are...six layers of unbelievable goodness.  I should have taken the picture before I wrapped them up, but I was afraid some disaster would ruin all the work... like dropping my camera into the frosting... or dropping the cake... or who knows what?!?!

If you ever need a wonderful cake, this is one good recipe.

Italian Cream Cake
1 pkg. white cake mix
1 pkg. instant vanilla pudding (3 1/2oz.) 
1 1/3 c. water 
4 eggs 
1/2 c. oil
Beat on low speed of electric mixer for 4 minutes.
1 c. chopped pecans
2 c. coconut  

Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes.

4 tbsp. butter, softened
8 oz. cream cheese, softened
2 tbsp. evaporated milk (add a few drops more if it's too thick)
3 1/2 c. confectioners' sugar
2 c. coconut (we replaced this with 1 cup chopped pecans)

This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13inch pan, 3/4 of the frosting  recipe will cover well.

Even a fool, when he holdeth his peace, is counted wise: and he that shutteth his lips is esteemed a man of understanding. Proverbs 17:28


Jessica said...

YUM!!! well done!

Nancy said...

It looks delicious.....I will definitely being trying this one.....

I am sure she appreciated your help; it was sweet of you to offer....