Really really really busy!!!
So sorry for my lack of posting, and for the fact that this post will not be cool. Work is crazy right now and at times it is overwhelming working for two different people who both have May as their busiest month of the year. Trying to keep perspective and remember how thankful I am not to have to begin a summer of being the Ambassador of Fun in a few weeks. It's already too hot outside for that!! Thank goodness I work inside this summer. :)
Biggest Loser is on tonight and we are getting closer and closer to the finale and I'm just so excited!! Can't wait until 30 more minutes pass and I can watch! The plan is to clean during commercials as our apt is MORE than a wreck. Busyness will do that to an apartment, but even moreso since I'm not great at keeping it clean in the first place. Eek! (some of you may have seen the kitchen picture on facebook after baking my mom an Italian Cream Cake for Mother's Day...the kitchen has improved SLIGHTLY since then, but not much)
If anyone watched the Undercover Boss episode with 7-11, come see Igor at the NEW 7-11 store in our little shopping center by our apartment! We are so excited!! Igor is so cool. He was a delivery driver who was just so thankful for the "American Dream" and being able to get a job. He and his wife worked different shifts and barely saw each other, but he still had so much joy just because he was thankful for what he had. Joe DePinto (the undercover CEO of 7-11) gave him his own 7-11 store at the end of the show - and little did we know it would be in our backyard! Hooray! I love 7-11. Got coffee there this morning and it was splendid!!
We are having VERY annoying internet problems that cause me to have to disconnect the wireless network and reconnect it all the time. The process takes a couple minutes and its really annoying. Hence I haven't wanted to use the internet much as it puts me in a bad mood!
Here is the recipe for the Italian Cream Cake I made. It turned out wonderfully despite a couple of mishaps and redos! (turning on the blender and sending buttermilk everywhere, overbeating the egg whites, realizing I only greased, didn't flour the pans AFTER I put them in the oven and taking them back out, washing the pans, regreasing AND flouring...but it still worked!!)
* CAKE BATTER:
* ½ cups Butter, Room Temperature, No Substitutes
* ½ cups Good Shortening
* 2 cups Sugar
* 5 Large Eggs, Separated
* 1 cup Buttermilk
* 1 teaspoon Good Vanilla
* 2 cups All-purpose Flour
* 1 teaspoon Baking Soda
* 1 teaspoon Salt
* 1 cup Shredded Or Flaked Sweetened Coconut
* 1 cup Chopped Pecans
* FOR FROSTING:
* 1 stick Butter, Softened
* 1 package Cream Cheese (8 0z.), Softened
* 1 teaspoon Good Vanilla
* 1 pound Powdered Sugar
* Chopped Pecans For Garnish
Preheat oven to 325 degrees.
Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.
Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand.
In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans.
Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.
While layers are cooling, prepare frosting. Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.
Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting, then place the last layer. Frost the cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it’s just not the same.
Keep cake refrigerated.
ENJOY!!!!! (I just stole a piece of my mom's at her house...Mmmmmm!)