Wow! The trees and plants are really green and lush now. Our peonies are blooming in beautiful colors. The grass is growing so fast it needs to be mowed every week.
We really want to thank our wonderful repeat guests for staying with us over the years.You guys have been great and we couldn’t have done it without you!
May is Art Month in Eureka Springs and there are lots of events around town, including the famous White Street Walk.
Anytime is a great time to visit Eureka Springs for a relaxing getaway. Make your reservation to Escape to our Ozarks Bed and Breakfast today!
ITALIAN CREAM CAKE
1 (16.25-ounce) package white cake mix
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 cup coconut flakes
2/3 cup chopped pecans, toasted
Ingredients for Cream Cheese Frosting:
1 (8 oz.) package cream cheese, softened
1/2 cup unsalted butter, softened
1 (16 oz.) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted
1. Mix the white cake mix, eggs, buttermilk, and vegetable oil together with an electric mixer at medium speed until well mixed.
Stir in coconut and pecans. Pour into 2 greased and floured 9-inch round cake pans.
2. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes.
Remove from pans, and cool completely on wire racks.
3. Make the frosting by beating the cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add
powdered sugar, beating until light and fluffy. Stir in vanilla and pecans.
4. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.