Best Italian Cream Cake Sallye Recipes

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)

Steps:

• Preheat oven to 325 degrees F.
• For cake: Cream butter, shortening and sugar.
• Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
• Add sifted flour into batter, alternating with the buttermilk mixture.
• Add vanilla, coconut and chopped pecans.
• Beat egg whites and fold into batter.
• Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
• Bake for 45 minutes, or until cake tests done.
• Remove from oven, cool completely before frosting.
• For frosting: Beat cream cheese and butter.
• Add vanilla, powdered sugar, and pecans.
• Continue to beat until you get a spreading consistency.

ITALIAN CREAM CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

ITALIAN CREAM CAKE RECIPE

Steps:

• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
• Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
• Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
• Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

ITALIAN CREAM CHEESE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.

ITALIAN CREAM CAKE (SALLYE)

Steps:

• NOTE: IT IS MUCH MORE EFFICIENT IF YOU PERFORM ALL THESE TASKS BEFORE BEGINNING Preheat oven to 350ºF Grease and flour three each 9" cake pans, set aside Sift flour and baking soda together, set aside Separate whites and yolks of eggs into 2 different bowls, set aside Line 2 baking sheets with parchment paper (one for pecans and one for coconut) Finely chop pecans in food processor or by hand
• Place shaved coconut in a single layer on baking sheet Place chopped pecans on second baking sheet Bake coconut and pecans at the same time for 5 to 7 minutes until coconut is toasted and pecans are lightly toasted and fragrant Stir once to expose all sides of coconut and pecans Remove from oven and set aside
• Mix butter and shortening on medium speed with electric mixer until light and fluffy Gradually add sugars (brown and granulated) to butter, beating well until creamy
• Add egg yolks one at a time, beating after each addition until blended Continue beating while you add the vanilla Turn off mixer temporarily
• Stir toasted pecans into flour mixture, reserving 1 tablespoon of pecans for garnish
• While beating butter mixture at low speed, add flour mixture and buttermilk alternately into butter mixture, ending with flour mixture. Stir in one cup sweetened coconut Turn off mixer and wash beaters thoroughly for next process. Make sure all grease is removed from beaters if you plan to re-use them. You can use another mixer if available. (I have several sets of beaters for just this reason).
• Beat egg whites in large chilled mixing bowl at high speed until stiff peaks form. Turn off mixer Fold stiff egg whites into cake batter Pour equal amounts of batter into each of the three greased and floured 9" round cake pans
• Bake at 350º for 23-25 minutes or until a wooden toothpick inserted in center comes out clean Cool in pans on wire rack for 10 minutes Remove from pans onto wire rack to completely cool
• Prepare Caramel frosting (instruction below) and immediately spead between layers and on top of cake Prepare Cream cheese frosting (instructions below) and spread over sides of cake Press 3 cups of toasted shaved coconut onto sides of cake Sprinkle reserved pecans over top of cake.
• CARAMEL FROSTING INSTRUCTIONS: Place butter and brown sugar in heavy sauce pan over medium heat Bring to rolling boil Stir in heavy cream and bring back to boil Remove from heat Gradually beat in powdered sugar and vanilla at medium speed using whisk attachment on mixer Beat until thickened (about 8 minutes) Do not overbeat or it will set up. If frosting does set up (gets too hard to spread), thin out adding 1 teaspoon hot water at a time until desired spreading consistency is reached.
• BUTTER CREAM CHEESE FROSTING INSTRUCTIONS: Beat butter and cream cheese on medium speed until mixture is creamy Sift powdered sugar in another bowl, then begin adding it to butter/cheese mixture while continuing to beat at low speed with mixer until well blended. Add vanilla and continue beating until vanilla is blended into frosting Use immediately.