My oldest granddaughter flew in from Colorado this week to visit family. We’re thrilled to see her. My daughter’s side of the family will meet for dinner at her house, and I was asked to bring my mother-in-law’s Cream Cake. It is a favorite of the granddaughter’s.

My mother-in-law gave me this recipe when I was a young mother myself and I love it—so does the granddaughter even though she never met my mother-in-law. It was always called “Cream Cake” though it is a one-layer Italian Cream Cake, and a little difficult to bake. It wants to burn on the edges before the center is done.

I learned from a friend years ago to wrap the edge of the 9 x 13 pan with baking strips. They reflect some of the heat away from the edges so the center can finish cooking. They are a godsend especially when you are dealing with an aging oven.

In honor of my mother-in-law, Hazel Marie Chambers, here is her recipe for Cream Cake.

Cream Cake

½ C. Margarine                                               2 C. Sugar

5 Eggs (separated)                                          1 C Shredded coconut                                   

1 C Vegetable oil                                            2 C Flour

1 C Buttermilk                                                1 C Nuts

1 tsp vanilla                                                     1 tsp soda

Cream margarine and oil, add sugar and egg yolks. Add flour and soda alternately with buttermilk. Stir in vanilla, add coconut and nuts. Beat egg whites until stiff and fold into mixture. Grease and flour a 9 x 13 pan. Pour mixture into pan and bake at 350 ° for 25 minutes.

Frosting

1 Pkg. (8 oz) cream cheese

½ C margarine

1 Box powdered sugar

Mix all together until smooth. Spread on warm cake.

It might not be the healthiest thing on the menu, but it is well loved. Wish me luck getting it done in the middle and not burned on the sides. I need to get baking!

What are you reading/writing/baking this week?