Best Italian Cream Sheet Cake Recipes

Italian Cream Cookie Sheet Cake with Cream Cheese Icing image

Provided by Kris41

Categories Dessert

Time 45m

Yield 10-15 serving(s)

Number Of Ingredients 16

1 cup Crisco
2 cups cake flour
1 teaspoon baking soda
5 eggs, separated
2 cups sugar
1/2 cup margarine (1/2 cup)
2 teaspoons vanilla
1 cup flaked coconut
1 cup chopped nuts
1 cup buttermilk
cream cheese frosting
1 (8 ounce) package cream cheese, softened
1/2 cup margarine, softened
1 (1 lb) box powdered sugar
1 teaspoon vanilla
chopped nuts (optional)

Steps:

Cream together Crisco, margarine, and sugar, add egg yolks.
Add baking soda to buttermilk and add, alternately with cake flour, into creamed mixture.
Fold in stiffly beaten egg whites.
Fold in coconut, nuts and vanilla.
Bake at 350 degrees for 25 minutes in a greased and floured 15x10 inch jelly roll pan.
Let cake cool completely then add cream cheese icing.
Combine cream cheese,margarine, powdered sugar, vanilla and nuts, mix well with electric mixer and spread on cool cake.

Nutrition Facts : Calories 1019.6, Fat 59, SaturatedFat 18.4, Cholesterol 131.7, Sodium 578.2, Carbohydrate 115.9, Fiber 2, Sugar 89.9, Protein 10.7

Italian Cream Sheet Cake image

Provided by Cecelia Huddleston

Categories Cakes

Number Of Ingredients 17

5 eggs, separated
1 c sour cream
1 tsp baking soda
2 c sugar
1/2 c shortening
1 stick butter, softened
1 tsp imitation vanilla or almond extract
2 c all purpose flour
1 c chopped walnuts, toasted
10 oz drained maraschino cherries, chopped
1 c sweetened coconut
FROSTING:
1 stick butter, softened
8 oz cream cheese, softened
4 c powdered sugar
1 tsp imitation vanilla
1/2 c chopped walnuts, toasted

Steps:

1. Preheat oven to 350 degrees. Spray a 15 x 10 x 1" baking pan with cooking spray with flour. In a medium bowl, beat the egg whites until stiff peaks form; set aside. Combine the sour cream and soda; set aside.
2. In a large mixing bowl, cream butter, shortening, sugar and vanilla or almond extract. Beat in the egg yolks, one at a time. Add the sour cream mixture alternately with the flour.
3. Stir in walnuts, cherries and coconut. Gently, fold in the stiffly beaten egg whites. Pour batter into prepared pan. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Cool cake completely before frosting.
4. Frosting: Beat butter and cream cheese until smooth. Gradually, add powdered sugar; beating until well blended. Add vanilla and stir in walnuts. Spread frosting on cooled cake. Refrigerate.
5. Notes: This cake freezes well. I had an Angel Food Cake mix which called for 1 1/3 cups water. The cherry juice was 2/3 cup so I added 2/3 cup of water and a 1 teaspoon of almond extract to the cake mix.