I already have several recipes marked that I will be trying, but this was is my first. I have had your standard Italian Creme Cake, but never the, "dark", variety. So, let's get started, shall we?
Judging from my cock-eyed, ariel view of the ingredients you will need the following:
2 cups brown sugar
1 cup butter
5 eggs, beaten
1 cup buttermilk
2 cups self-rising flour
1 1/2 tsp vanilla
1 tsp cinnamon
5 tbsp cocoa
1 cup flaked coconut
1/2 cup raisins (I used golden raisins that I soaked for 20 minutes, and drained before using)
1/2 cup finely chopped nuts
Cream sugar and butter together until light. Add eggs and beat thoroughly. Sift together flour, cocoa, and cinnamon. Blend the buttermilk with the egg mixture, alternating with the flour. Beat well with each addition. Blend in the vanilla. Add the coconut, raisins, and nuts. Mix lightly, but thoroughly.
At this point I am going to go all Pioneer Woman on you and show you how it really goes down in my kitchen.....it's a mess when I bake.
Turn batter into two 9-inch layer pans which have been greased and floured. **I greased my pans and then dusted them with cocoa. Something I usually do when baking dark and/or chocolate cakes. ** Place in a cold oven, then turn on the oven, set at 325 degrees and bake for 35-40 minutes.
I misread this last step and preheated my oven. However, they baked just fine for 35 minutes.
1 stick butter
1/4 tsp salt
2tbsp evaporated milk
1 cup brown sugar
Mix all ingredients in saucepan, except for the powdered sugar. Heat just to melt butter and dissolve sugar. Remove from heat and add enough powdered sugar to obtain the desired spreading consistency. Spread on cooled cake.
I preferred to make a thinner icing, almost achieving a glaze-like consistency for my cake. You should also take this to mean that when I reached in the cabinet for the powdered sugar I realized that I wouldn't have quite enough to achieve spreading consistency. Not to worry, the flavor was unaffected and it still turned out great.
*This is a great/easy/flavorful icing recipe that I will definitely use again.