Hey Sol Warriors! Happy Monday!! How was your weekend?
I hate to inform you that we are no longer doing daily posts. So this will be your last Motivational Monday post of 2020. But nonetheless, we have something big in store for you!
With Christmas being Friday. Yes, I know Christmas is Friday! We are going to a week filled with Christmas fun activities.
Today, we are going to bake a cake! I don't know how you was raised but we don't share our recipes with others. So here's one I found off the internet. Sorry Sol Warriors, I don't give up the family secrets like that.
“If you don't build a personal brand, someone else will brand you with the wrong label.”
― Richie Norton
So before I drop the recipe, I want you to think about everything that you need to bake a cake. You need flour, eggs, milk, sugar, spice, etc. All those things you need is required to bake a cake. Look at those things as you trying to build yourself and mold yourself into the person that you want to be. What do you need to become the person that you are trying to be? Is it leadership, openness, helping, inspiring, or consistency? Before we go into 2021, I want you to write down who you want to become this upcoming year. We have had a tough year this year but it is up to us to make this upcoming year better than the last.
Alright now that we got the deep conversation out the way. Let's bake a cake! Now if you know me you know that I am not a big fan of cake. But I love pound cake. But today we are going to make one of my grandma's favorite which is Itatian Cream Cake.
Ingredients
2 cup all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 cup salted butter softened
1 1/2 cup granulated sugar
1/2 cup light brown sugar
2 tsp pure vanilla extract
1/2 tsp pure almond extract
5 large eggs
1 cup whole buttermilk
14 oz package sweetened flaked coconut divided
1 1/2 cup pecan pieces toasted divided
Frosting:
2 [8] oz cream cheese softened
1 cup [2 sticks] butter softened
2 lb powdered sugar
2 tsp pure vanilla extract
1/2 tsp pure almond extract
reserved coconut toasted
1/2 cup reserved toasted pecans
Instructions
Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside.
Sift the flour, baking soda and baking powder together.
In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes
Add the eggs 1 at a time beating well after each addition.
Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
For the frosting: Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and almond extracts. Gradually add the powdered sugar, beating until creamy and smooth.
Line the edge of the cake plate with wax paper strips.
Frost the cake between the layers sprinkling each with reserved toasted pecan pieces. Add the final layer and frost the top and sides.
Press toasted coconut on sides. Decorate the top as desired with the remaining chopped pecans.
Store chilled until serving.
Thank you Melissa for this wonderful recipe. You can find more of her recipes at https://www.melissassouthernstylekitchen.com/italian-cream-cake/
What is your favorite holiday dessert? I told you mines so what is yours? Leave a comment below and let me know!
As always if you would like to reach out to me you can do so by email at apprhohensive@gmail.com, by text at (225)341-1672, or by DM on Instagram/Twitter at apprhenlife.
