I'll start by saying, I've never eaten Italian Cream Cake, so I have no clue as to whether this is "authentic" as some of the reviewers are debating - however - I do make a lot of baked goods and I know if something is tasty or not. This IS tasty. I also dislike when people change recipes and then complain about them. Having said that I have to admit, I had to change a couple of things because of ingredient snafoos. One of my Five eggs had a bloody yolk when I cracked it open so I only had 4 left to use. I replaced the liquid from the 1 missing egg with a 1/4 cup of coconut milk that I did happen to have on hand. I also ran out of white sugar (I KNOw, it's been one of those days)so I had to use 1 and 1/2 cup of white and 1/2 cup of brown sugar. I baked it in two nine inch layers and they were done at just 20 minutes. Even with my ingredient problems the cake was moist and good. I'm giving it 5 stars just for being so adaptable. I'm still a chocolate lover so this will never be a favorite for me but it was moist and flavorful - even better the next day.
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I'll start by saying, I've never eaten Italian Cream Cake, so I have no clue as to whether...