I have made a countless Italian cream cakes in my life. For this Thanksgiving though, I want to break out of my rut, so I had an idea running through my mind that I just had to try. I made a few changes to my tried and true Italian cream cake recipe and voila! ( I had originally typed “wallah”, but something deep down told me that’s just not right, Lorie, that’s just not right.) (And FYI–I do not know how to put an accent mark over the A.) A pumpkiny fall version, perfect for any Thanksgiving table. This cake is very moist and has the addition of a slightly salted caramel filling, because I’m not a huge fan of an excessive amount of cream cheese icing. I love the way it turned out.
And can someone tell me why these cakes are called Italian cream, because I’m not getting the whole Italian connection.
Here are my notes:
-This cake should be stored in the fridge, but let it come to room temperature before serving. I think this can definitely be made a couple of days ahead of time. Just store in an airtight container.
-Work fast when spreading the caramel icing on the first two layers. If it gets too thick by the time you reach the second layer, just heat it over low heat while stirring to loosen it again.
-There is just enough cream cheese frosting to frost the outside. I really didn’t have enough to do any piping, so if you like to pipe fancy dollops and scrolls, you may want to increase.
-You could stir in the toasted coconut and pecans into the cream cheese icing, I just never do that. I prefer to pack it on the sides.
-You could certainly increase the cinnamon and nutmeg in the batter if you wanted.
-Traditional Italian cream cakes are not my favorite. I like them, I just don’t love them. However, everyone around me seems to love them and I get lots of requests for mine, but I’d take this one over a regular one any day.
-Did I mention that it’s really moist?
-When making the caramel icing, it needs to be brought to a rolling boil. Here’s what that process looks like:
See the bubbles around the edge? We are not there yet, monkey.
Wait for it….
….wait for it….
….WAIT FOR IT…
…okay, monkey! We’re there! When I stirred, the bubbles did not go away. It is rapidly boiling all over the surface, not just around the edges.
I’m curious. How do you feel about me calling you monkey?
You may now proceed with beating in the powdered sugar and vanilla. But work fast when your spreading, because it hardens quickly.