Mary D.'s Triple-Layer Italian Cream Cake

I'm Italian. I love cream. I love cake. And I love Mary Darnell for sharing this recipe with me nearly 30  years ago.

 This lady can bake! I was in my late twenties when I first tasted her recipe and I was blown away by the taste and the beauty of this layer cake. I remember Mary telling me that she mastered this one because she felt that her meals might only be considered "Okay..." but by the time they ate her dessert they would forget about an average meal and all they would remember was the wonderful ending. Smart lady!

Obviously, if you're watching your fat and calories, you MUST practice moderation with this recipe. EAT A SMALL PIECE only! Hide the rest! Lock it up! Give it away! Actually, I only make desserts when I'm having company over (or taking it to someone) because they will also be enjoyed by others and not me alone-- that's how I practice moderation. If I'm left with a cake like this one in the house, I'm eating it for dessert first...then a late-night snack, then a cold morning breakfast, a midday snack, lunch dessert....you get the idea.

So, don't say I didn't warn you. This has cream cheese, butter, buttermilk, shortening, powdered sugar, white sugar.....I think the only "innocent" ingredients would be eggs and baking soda." Vanilla and coconut aren't so bad either. :)

To make this classic and scrumptious cake, you will need:

1 cup buttermilk
1 tsp. baking soda
1 stick butter
1/2 cup shortening
*I'm not a fan of shortening either, but there are a few old recipes I have that call for it and I still use it in those because overall, it is a small amount and I rarely eat those recipes. I'm afraid to mess with a perfect recipe.
5 eggs, separate yolks from whites
2 cups granulated sugar
2 cups sifted cake flour
1 cup coconut
1 cup chopped pecans
1 tsp. vanilla extract

Icing:
1 box powdered sugar
1 stick butter
1 (8oz.) cream cheese
1 tsp. vanilla extract

Preheat oven to 325 degrees.

Mix buttermilk and baking soda. Set aside. Cream butter and shortening; add sugar. Add egg YOLKS, one at a time, beating after each addition. Add milk and flour alternately, beating after addition until all is well blended. Beat egg white separately, then add to mixture, along with coconut, nuts, and vanilla.Bake at 325 degrees for 25-30 minutes in THREE nine-inch layer pans that have been well-greased and floured.

While baking, mix butter and cream cheese together until smooth. Add powdered sugar and vanilla. Beat till smooth.

When cakes are finished baking and have cooled completely, spread icing between each layer and then on top and down sides of cake.

Serve at room temp, but store leftovers(if any) in the refrigerator.

Find someone to share this cake with. It's perfect for Easter-- you can add some coconut with green food coloring and sprinkle around the top edge for a "spring grass" look.
The cake top trimmed in pecans around the edges is another nice touch.

Enjoy~Everything in Moderation

Red Velvet Raspberry Tiramisu Trifle

This impressive dessert is actually a show-stopper!  I made it at Christmas-time for a Christmas party but thought it would also make a great dessert for VALENTINE'S DAY or any special occasion-- especially if you need to stop a show, impress some guests, etc. ;)  Think bridal shower, special parties, anniversary dinner, etc. This is confection perfection-- not syrupy sweet-- a more sophisticated dessert. The tang of the raspberries, the hint of sweetness of the orange juice, and that delicious CREAM and mascarpone against the red cake... you get layers of flavors!

This is not a quickly prepared recipe, it's a little more advanced, but certainly not difficult to prepare. You just need some extra time in the kitchen to pull this one off...and it will be SOOOO worth it! It is also a bit pricey to prepare, so you'll want to save this recipe for something very special.


Now...you can make your own favorite red-velvet cake recipe, let it cool and cut into cubes, or purchase a red velvet cake mix and do the same. I made my own from a Madeleine recipe in this same recipe, but I didn't use the Madeleine  pan--I used a regular 9X13.( I'll share the recipe at the end of this one.)  I found this delicious recipe in my SOUTHERN LIVING December 2012 magazine.

YOU WILL NEED:

1 cup seedless raspberry jam
1/4 cup black raspberry liqueur* optional  (I left this out)
1/4 cup fresh orange juice
2 8 oz. containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 tsp. vanilla extract
3 containers fresh raspberries (preferably organic)
*Red velvet cake, cubed (recipe follows)

Whisk together first three ingredients in small bowl.  Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed till foamy; gradually add sugar and vanilla, beating until soft peaks form.  Stir 1/4 of the whipped cream into the mascarpone using a rubber spatula.; fold in remaining whipped cream.

Arrange 1/3 of the cake cubes in a 3 qt. trifle dish. drizzle with 1/3 of the jam mixture, top with 1 container of raspberries and top with 1/3 of the mascarpone mixture. Repeat layers two more times. Cover and chill 4-24 hours before serving.


Red Velvet Madeleines (or red cake cubes)

3/4 cup granulated sugar
3 large eggs
2 egg yolks
1 tsp. vanilla extract
3/4 cup butter, melted
2 T. red liquid food coloring
1 1/3 cups cake flour
2 T. unsweetened cocoa
1/2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 400 degrees. Beat first 4 ingredients on med.high w/ electric mixer for 5 minutes or until thick and pale. Add butter and food coloring, beating until well blended.  Sift cake and next 3 ingredients; fold into egg mixture. Spoon batter into a lightly greased pan. or Madeleine pans)  Bake at 400 degrees until done ( 8-10 minutes if using madeleine pans--LONGER  for 9x13--when a toothpick inserted in center comes out clean). Immediately remove from pan to wire rack. Cool completely. Cut into cubes if baked in a 9x13.

This is assembled in a very large bowl or punch bowl. I placed my bowl inside a Christmas wreath for one absolutely beautiful presentation.

ENJOY~ Everything in Moderation