Whenever I hear the words “Italian” and “dessert” in the same sentence instantly get a little excited.
A few weeks ago my husband and in-laws and I went to a really neat festival in a really neat town called Jim Thorpe, PA. The streets were lined with vendors and one of those vendors happened to be some Italian guys from the local Catholic church. They were selling authentic Italian pastries. Let me tell ya, those were some of the BEST goodies I have EVEr eaten in my life. I had a lobster tail and some pastry called St. Anthony’s doughnut or whatever. I must have consumed 10,000 calories.
Anyway, when I saw this recipe for Italian cream cake I got really happy and wanted to make it. Now, I hope it turns out as fabulously as those desserts I had at the festival did, but, that’ll be a long shot.
This cake does take some effort to make, I’m not gonna lie, however, it’ll be worth every drop of blood, sweat, and tears. Just don’t get any on the cake. Ew.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: This cake goes great with your favorite ice cream. I like butter pecan or vanilla.