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This cake was mentioned in the comment section by Kath, who said it was her favorite but that she didn’t have the recipe. I was so excited about trying an Amaretto laced Italian Cream Cake, that I emailed long time Austin Statesman food editor, Kitty Crider. I suspected she’d have the recipe, and she did. [...]
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I’d like to learn the origin of Italian Cream Cake, but so far all I know is it’s about as Italian as German Chocolate Cake is German. It’s very popular here in Texas, and it’s made with things you find in a Southern kitchen; so my guess is that it’s a Southern cake which picked up the name “Italian Cream” in honor of the cream cheese, which might be a tribute to Italian desserts made with ricotta or mascarpone.
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I found this recipe in a book called Food Editors’ Hometown Favorites. It was submitted by Barbara Durbin from The Oregonian, who credits Linda Dau Gray-Fellows of Hillsboro. I don’t know what to say about it right now because I’m kind tired and want to go to bed. It was a good cake – very [...]
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