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When cutting out cookies, roll out dough on parchment paper, cut out cookies, leaving a little space between them and then lift off the uncut dough between the cookies and slide the parchment paper onto a cookie sheet and bake…The cookie dough is delicate and by lifting each one, you run the risk of mis-shaped cookies!

Legend says Pies are for Thanksgiving and Cakes are for Christmas; -- you won’t find a more “show-stopping” cake than our 1970’s Italian Cream Cake. Granny always wanted to take her best cake to the family Christmas gathering and “nary” a crumb was ever left!!!

We featured this recipe in our cookbook, “Turnip Greens, Ham Hocks & Granny’s Buns” (shown). It’s soft and moist and is sure to be the star of your Christmas dessert table. It’s one of the 37 cakes in our Granny’s Buns cookbook because we just love to bake cakes!!! The creamy Cream Cheese Frosting and toasted Georgia pecans make it a beautiful presentation!  Try it, you’ll like it!!!! 

Bon Appetit!!!

Italian Cream Cake

This is the original 1970’s recipe.


2 cups sugar

½ cup shortening (Crisco)

½ cup butter

5 large eggs, separated

1 Tbsp. vanilla

1 cup whole buttermilk

2 cups sifted all-purpose flour

1 tsp. baking soda

2 cups flaked coconut

1 cup chopped pecans


Preheat oven to 350 degrees. Cream sugar and shortening together; add butter and beat until fluffy. Add the egg yolks, one at a time, beating well after each addition. Sift flour and baking soda together and add alternately with the vanilla and buttermilk. Add coconut and pecans. Beat egg whites until stiff and fold in. Pour into 3 greased and floured 9-inch cake pans. Bake in preheated oven for 30 minutes. Cool and frost.


Cream Cheese Frosting:

8 oz. pkg. cream cheese, softened

½ cup butter, softened

1 tsp. vanilla

4 cups powdered sugar

1 cup chopped pecans


Beat cream cheese and butter until light & fluffy. Add vanilla and sugar; beat until creamy. Spread between layers, sides and top of cooled cake. Sprinkle pecans over top of cake. 


Note: Smooth icing on cake. The pecans in the icing will look prettier. Also you may want to make 2 recipes of icing so you can be generous with it.  We didn’t toast the pecans in 1970, but they taste better toasted, and you can garnish the top of the cake by sprinkling some pecans all around the outside edge on top of cake.

To toast pecans: put them in a single layer on a cookie sheet in a 350 degree oven, for about 5 to 10 minutes, stirring often.
Recipe Archives
December, 2015