New Orleans' HBCU highlights Italian Cream Cake recipe in new cookbook - Daily Advertiser

Todd A. Price The American South

Published 9:26 AM EST Feb 28, 2020

The new book "Recipes and Remembrances of Fair Dillard" (U of Louisiana at Lafayette Press) collects two historic cookbooks from the HBCU in New Orleans along with new recipes from New Orleans. One of the new recipes is this Italian cream cake contributed by Adia N. Kimbrough, the wife of the Dillard's current president and a pre-law advisor at the school.

Quick Italian Cream Cake

Cake Ingredients

• 1 box white cake mix with pudding
• 3 eggs
• 1 1/4 cups buttermilk
• 1/4 cup vegetable oil
• 1 can (3 1/2 ounces) flaked coconut (optional)
• 2/3 cup chopped pecans, toasted
• Rum

Cream Cheese Frosting

• 1 1/2 packages (12 ounces) cream cheese, softened
• 3/4 cup butter or margarine, softened
• 6 cups powdered sugar
• 1 cup chopped pecans, toasted
• 2 teaspoons vanilla extract
• Pecan halves for garnish

Directions

Beat first four ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350 degrees for 15 to 17 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on wire racks. Sprinkle cake layers evenly with rum, if desired; let stand 10 minutes.

For frosting, beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla. Makes 4 cups. Spread cream cheese frosting between layers and on top and sides of cake. Garnish, if desired. Chill 2 hours before slicing.

Reprinted with permission of University of Louisiana at Lafayette Press.

News tips? Story ideas? Questions? Call reporter Todd Price at 504-421-1542 or email him at taprice@gannett.com. 

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