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At the age of 26, my husband first opened the doors of Eureka Pizza. We subtly celebrated this noteworthy anniversary, delivering bar-b-que and cupcakes to the crew at the original store, and picking up pizza for our family to savor at home.
inside the original store – Fayetteville, Arkansas
We opened a bottle of champagne and poured the blue bubbles into tall glasses (one of Eureka Pizzas signature colors), while I sprinkled the top of the cake I had baked with silver dragees (the traditional 25th anniversary color).
ITALIAN CREAM CAKE
CAKE
2 cups flour
1 teaspoon baking soda
1/2 cup shortening
1/2 cup butter, softened
2 cups sugar
5 egg yolks
1 cup buttermilk
1 teaspoon vanilla extract
3/4 cup coconut
3/4 cup chopped pecans
5 egg whites, stiffly beaten
CREAM CHEESE ICING
1/4 cup butter, softened
8 ounces cream cheese, softened
3 to 3 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
CAKE
Heat oven to 350F.
Mix the flour and baking soda together. Beat the shortening and butter in a mixing bowl until light and fluffy. Beat in the sugar. Add the egg yolks and beat well. Beat in the dry ingredients alternately with the buttermilk. Beat in the vanilla, coconut and pecans. Fold in the egg whites. Pour into three greased and floured 9-inch cake pans. Bake for 25 minutes or until the cakes test done. Cool in the pans for 10 minutes. Remove to a wire rack to cool completely.
ICING
Beat the butter and cream cheese in a bowl until light and fluffy. Add the confectioners sugar and vanilla and beat until smooth. Spread between the layers and over the top and side of cooled cake.
Enjoy!
Recipe adapted from Add Another Place Setting, 2008
