Comments on: Decadent Italian Cream Cake

By: Irene Acevedo

Irene Acevedo — Tue, 01 Dec 2020 20:02:23 +0000

Absolutely delicious!
I added some candied pecans and walnuts with a sprinkle of cinnamon.
Perfection, thank you for the recipe!

By: Linda Gurasich

Linda Gurasich — Sat, 10 Oct 2020 21:53:47 +0000

I just made the cake so can’t talk about taste, although the crumbs are delicious. I would use greased parchment for easy release. Mine stuck in the pan pretty significantly. Also only enough icing for 2/3 of the cake and I used a small amount between layers. That was disappointing as I need to go back to the grocery store. But I’m sure it will be delicious.

By: Tiffany Lanier

Tiffany Lanier — Wed, 20 Feb 2019 19:05:11 +0000

This cake is sooooooo good!! It’s so moist. Thank you for sharing!!

By: Consuelo Asper Valdes

Consuelo Asper Valdes — Sun, 04 Sep 2016 04:12:21 +0000

Hi Diane,

I love your cake so much I make it every year for my birthday. Now that I have my first daughter, I want to make her one, but I am slightly worried about the nuts and even the coconut for a one year old. Could I make this cake without the nuts and coconut? Would I have to make any other changes? What would you recommend for a baby’s birthday?

By: Diane Jennings

Diane Jennings — Sun, 10 Apr 2016 08:00:36 +0000

@Heather Johnson: I’ve always used the pure white Crisco in this recipe.

By: Heather Johnson

Heather Johnson — Thu, 31 Mar 2016 05:30:00 +0000

Would you use butter-flavored crisco or the pure white crisco for the shortening?

By: Diane Jennings

Diane Jennings — Tue, 01 Sep 2015 22:33:04 +0000

Mary Smith, my Mama always used Crisco shortening. I think it’s the best, but I hesitated to use a brand name in the recipe.

By: Mary Smith

Mary Smith — Wed, 12 Aug 2015 02:09:12 +0000

This looks wonderful! What is meant by ‘good shortening’? is that a brand? (I notice it’s capitalized)

Thank you,
M

By: Diane Jennings

Diane Jennings — Thu, 09 Jul 2015 14:56:21 +0000

@Ruth: I use 9 inch round cake pans.

@Susan Simko: I’ve never tried to use more butter so I’m not sure what the result would be.

@Cindi Cavallaro: I’ve never substituted Swans Down flour in this recipe so I don’t know how it would turn out.

@Betty Morris: I sometimes mix the baking soda with the buttermilk if I remember it.

~Di

By: Betty Morris

Betty Morris — Fri, 15 May 2015 23:32:48 +0000

If you mix the baking soda with the buttermilk the cake will rise a little more.