This Italian Cream Cake is my husband's all time favorite. We are not cake-eaters, but we want to
splurge this is the way to go!!

This one is different than any in the newer cook-books, etc. We just love it and it's definitely
worth the time it takes.

Italian Cream Cake

1 1/2 C all-purpose flour
1 1/2 t baking powder
1/4 t salt
3 eggs
3/4 C milk
1 T butter or margarine

Line two 9 inch round baking pans with foil - I also spray with Pam. This cook book was out before Pam existed.

Combine flour, baking powder and salt. In large mixer bowl, beat eggs on high speed of electric mixer for 4 minutes until thick and lemon colored. Gradually add 1 1/2 C sugar and beat 4 more minutes. Add dry ingredients to egg mixture beating on low speed until just combined. Heat the milk and butter just until butter melts. Add milk mixture, beating on low speed until just combined. Pour into pans. Bake at 350 for 25-30 minutes. COOL completely. Remove from pans and
remove paper. Cut layers in half horizontally for a total of 4 layers.

NOTE: -- I used 4 pans for 4 thin layers - it was hard to cut the two as they are thin to begin with.

As soon as cake in the oven, make the filling

Filling
3/4 C granulated sugar
3 T cornstarch
3/4 C milk
1 15 oz container ricotta cheese
1 1/2 t vanilla
1/2 C mini chocolate chips, or chocolate pieces chopped
2 T candied citron or candied fruits and peels (THIS really makes the recipe)

Combine the 3/4 C sugar and cornstarch in saucepan, slowly stir in 3/4 C milk.
Cook and stir until thick and bubbly - watch carefully. Remove from heat and cover surface with
wax paper and cool without stirring.

Beat ricotta cheese on medium speed until creamy, beat in cornstarch mixture and vanilla. Stir in chocolate pieces and candied fruit

Spread filling on 3 of the 4 layers and stack as you go. Top with remaining cake layer and frost.

Frosting
1 C shortening (Crisco)
1 1 t vanilla
1/2 t lemon extract
4 1/2 to 4 3/4 confectioner's sugar
3 to 4 T milk

Beat shortening and extracts on medium speed for 30 seconds. Add about half of the sugar, beating well. Add milk and continue beating. Continue with this until frosting is a nice spreadable consistency.
Frost top and sides of cake

Chill for several hours after you stand back and go
AAAAhhhhhhhhhhhhhhhhhh.....................................

Serve in thin slices as it is rich.
Keeps forever and freezes well also
(Neither has ever happened here, though - LOL!)

Don't be put off by the work involved - it gets easier each time as you develop your own system
with it.
Rosemarie in rural Kansas City

http://www.nancyskitchen.com