Best Old Pecan Streets Italian Cream Cake Recipes

Italian Cream Cake image

Provided by The SouthernPlate Staff

Categories Dessert

Time 55m

Number Of Ingredients 15

½ cup shortening
½ cup butter (softened)
2 cups all-purpose flour
2 cups sugar
5 large eggs
1 teaspoon baking soda
1 cup buttermilk
2 teaspoons vanilla extract
1 cup unsweetened shredded coconut
8 ounces cream cheese (at room temp)
1/2 cup butter (at room temp)
3.5-4 cups confectioner's sugar
1-2 teaspoons vanilla
1 teaspoon butter flavoring (optional)
1 cup chopped pecans

Steps:

Preheat oven to 350˚F. Grease a 9x13 pan by spraying it with cooking spray and then setting it aside.
In a large bowl, use an electric mixer to cream together the shortening, butter, and sugar until light and fluffy. Add the eggs and beat well until smooth, scraping sides as needed (about two minutes).
In a separate small bowl, stir together the flour and baking soda. Add the flour mixture and buttermilk to the egg mixture and mix until well blended and completely smooth (about two more minutes). Add in the coconut and vanilla extract and mix until well incorporated.
Pour the cake batter into the prepared pan. Bake at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.

Nutrition Facts : Calories 297 kcal, ServingSize 1 serving

Italian Cream Cake (old family recipe) image

Provided by Kim D.

Categories Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 15

1/4 lb butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1 cup shredded coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 lb butter, softened
1 teaspoon vanilla
1 box powdered sugar
1/2 cup chopped pecans

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.

Old Pecan Streets Italian Cream Cake image

Provided by Colean

Categories Dessert

Time 1h25m

Yield 1 two-layer cake, 12 serving(s)

Number Of Ingredients 14

Steps:

Grease and flour 2 nine-inch round pans.
In a large mixing bowl, cream margarine with white sugar.
Add the egg yolks one at a time, beating after each addition.
Sift together flour and soda.
Alternate adding the dry ingredients into the creamed mixture with buttermilk.
Add the walnuts, coconut, and vanilla.
Beat the egg whites until stiff and fold them into the batter.
Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven.
Remove from oven and allow to cool.
While cake is cooling, make the cream cheese icing.
Cream butter with cream cheese.
Add powdered sugar; mix well.
Add vanilla and beat until smooth.
Place one cake layer on a cake plate, and ice the top.
Cover with the second cake layer.
Ice the sides and top of the cake.