I'm a homeschooling mom. We devote Fridays to cooking and life skills. I love teaching my young ones how to cook, reading recipes, and cleaning up our messes. Especially their messes! I'm always amazed at seeing how much they absorb in the first couple of weeks and how that carries over when they're at the grocery store.
Most importantly, I teach them how to cook with cast iron. Both of them love to see which cast iron I'm going to pull out of my cabinets for dinner or desert. Square cast iron skillets are a favorite for my son!
Today, my wee ones made a scrumptious Italian Cream Cheese cake in a cast iron skillet. Here's the recipe:
Italian Cream Cheese Cake
1/2 cup Land O' Lakes butter (room temperature)
1 cup sugar
3 large eggs (I use farm fresh eggs at room temperature)
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 cup buttermilk (I use farm fresh buttermilk)
1/2 cup coconut (flaked and sweetened)
1/4 cup chopped pecans
1 teaspoon Torta Bianca Italian White Cake Vodka
FROSTING:
1 package cream cheese at room temperature
1/4 cup Land O' Lakes butter (softened)
1 box confectioners' sugar
1 teaspoon almond extract
Maraschino cherries
Preheat the oven at 350 degrees
Grease your skillet with veggie oil and dust with flour
Mix butter and sugar together on low speed. Add eggs and buttermilk, mix until buttermilk mixture is smooth. Add flour, baking soda flaked coconut, and pecans. Mix on medium speed until everything is evenly incorporated. Lastly, add vodka and mix.
Spread cake batter into skillet and bake for 30 minutes. Toothpick test can determine when the cake is done.
Let the cake cool to room temperature. As the cake is cooling, you need to work on your cream cheese frosting.
In a mixer, combine cream cheese and butter. Add confectioner sugar, 1/2 cup at a time on low speed. Pour in almond extract.
Spread cream cheese frosting over the cake, and top with Maraschino cherries.
