Mini Italian Cream Cake

Sometimes I crave a slice of cake, not a big 9-inch cake that I must eat all week long to finish, but only a slice! So I bought two 4-inch Fat Daddy aluminum cake pans and got the idea to reduce the quantity of a cake recipe to make the equivalent of a slice of cake. I'm thrilled with the results! It took a pandemic to think of experimenting to make a single-serving cake, and in fact there's more than enough to share with a partner.

Nobody knows how Italian Cream Cake got its name since the cake is from the American South, not Italy. Here's how to make a 4-inch mini cake:

Mini Italian Cream Cake

Ingredients:

2 tablespoons butter

1 tablespoon shortening or vegetable oil

1/3 cup sugar

1 egg, separated

1 teaspoon vanilla extract

1/4 cup flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup buttermilk

1/4 cup chopped pecans

1/4 cup shredded coconut

You will need two small 4" cake pans, buttered and floured.

Directions:

1) With an electric mixer cream together the butter, shortening (or vegetable oil) and sugar.

2) Add the egg yolk and vanilla.

3 Next toss in the flour, baking soda and salt.

4) Add the buttermilk. If the batter is too thick, add a little more for a not too thick (or too thin) consistency.

4) Whisk the egg white in a separate clean bowl until stiff peaks form, then use a specular to fold it into the batter.

4) Next fold in the chopped pecans and shredded coconut.

5) Pour the cake batter into the 2 buttered and floured mini cake pans.

6) Bake in a 350 degree F preheated oven for 25 minutes or until the centers are done. The cakes will bounce back when touched. Remove from the oven and cool. Before the pans are completely cold lift out the cakes.

Italian Cream Frosting

Ingredients:

Ending up with 4 layers

2 ounces cream cheese, soften at room temperature

2 tablespoons butter, soften

1 box confectioner's sugar (You won't need the entire box.)

1 squirt of vanilla extract

1/4 cup of ground pecans

Directions

1) Toss the softened cream cheese, butter, vanilla, and confectioners' sugar into a mixing bowl and mix until smooth and fluffy Never measuring, I pour the powdered sugar into the bowl until I get the frosting consistency I desire. 

2) Spread the frosting on a cold cake in-between layers, as well as the top and sides of the cake. I cut my two 4'' cakes in half to get 4 layers of cake.

3) Sprinkle ground pecans all over the top of the frosted cake. 

Note: I don't need frosting for just myself to be as decadent. So I lightened it by omitting the butter and cream cheese. I used cottage cheese and skim milk instead of cream cheese because I didn't want to open a package of cream cheese I had to finish by myself. Sans butter, the frosting is less creamy. Not what I would serve guests, but the tastes still satisfies. It's good!

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To feed more people here are the portions of ingredients for a 9-inch cake:

Full Size Cake

1 stick butter

1/2 cup shortening

2 cups of sugar

2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

5 egg, separated

1 teaspoon vanilla extract

1 cup buttermilk

1 cup chopped pecans

1 cup shredded coconut

Directions:

1) Follow the steps above increasing the amounts of ingredients. 

For myself alone, a no butter icing.

2) Use either two or three 8'' or 9'' cake pans to make either 2 or 3 cakes. Southern bakers usually make 3 cakes for 3 layers.

Full Size Cake Frosting:

8 oz cream cheese, softened

4 tablespoon butter, softened

box of confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (toasted if you make the effort.)

As you see without guests, I don't go crazy decorating a cake with tons of icing. Crushed nuts are the finish and enough of a good thing!

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