MOST ALLTIME FAVORITE! ITALIAN CREAM CAKE
I used to make an Italian Cream Cake prior to making this particular recipe for many years that I swore was the best. Well I was wrong, because since I had the good luck in finding this recipe I've no longer gone back to the older cake recipe. Found it in "Taste of the South" magazine some 5 - 6 years ago. It's one of Trisha Yearwood's family recipes that was featured. I'm not even sure if she's given it in her cooking TV show. I've added a couple of little changes that I believe gave it a couple of extra points. But anyway, this cake is unsurpassed perfection on a plate and one I know I will treasure for many years.
Provided by ForeverMama
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350-degrees Fahrenheit.
- Grease and lightly flour three (9") round cake pans. Set aside.
- In a bowl, sift flour and soda together and set aside.
- Beat butter and shortening with sugar at medium speed with an electric mixer for approximately 5 minutes, or until fluffy. Add egg yolks one at a time, beating well after each addition. With the mixer on medium speed, add flour and buttermilk alternately, beginning and ending with buttermilk. Add vanilla, coconut, and pecans, and stir well to incorporate.
- In a separate bowl with clean beaters, beat egg whites to stiff peaks. Gently fold beaten egg whites into batter, just until blended. Pour batter into prepared pans.
- Bake for 25 minutes. Test for doneness by touching the top of cake with your finger. Cake is done if it bounces back up. Cool layers on wire racks sprayed with cooking spray to prevent sticking.
- When cake has cooled completely. spread frosting between layers and on sides and top of cake. Garnish with pecans or coconut, if desired.
- ITALIAN CREAM FROSTING:.
- Beat cream cheese and butter at high speed with an electric mixer until fluffy. Reduce speed to medium and add sugar, vanilla and coconut extracts. Beat well until frosting is smooth.
Nutrition Facts : Calories 737.3, Fat 38.2, SaturatedFat 17.2, Cholesterol 129.7, Sodium 273.4, Carbohydrate 93.9, Fiber 1.8, Sugar 75.8, Protein 7.7
QUICK ITALIAN CREAM CAKE
I got this recipe from the Cake Mix Miracles cookbook. I love Italian Cream Cake but hate the time it takes to make it. This is very close to the real thing but much easier! The serving amount is a guess...just depends on how big the slices you cut are. The cooking (passive) time to make includes the baking and cooling times but not the chill time.
Provided by Kritty
Categories Dessert
Time 55m
Yield 1 3 layer cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans.
- Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack.
- Sprinkle each layer with rum if desired, let stand 10 minutes.
- Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.
Nutrition Facts : Calories 498.2, Fat 25.7, SaturatedFat 7.3, Cholesterol 80.8, Sodium 528.3, Carbohydrate 61.5, Fiber 1.9, Sugar 39.4, Protein 7.4
ITALIAN CREAM CAKE
Make and share this Italian Cream Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add egg yolks, one at a time, beating until well blended after each addition.
- Add vanilla; beat 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; fold into batter.
- Pour batter into three greased and floured 9-inch round baking cakepans.
- Bake at 350 degrees 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 on wire racks.
- Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
- Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
- Add sugar, beating at low speed until blended.
- Beat at high speed until smooth; stir in pecans.
Nutrition Facts : Calories 767, Fat 41.2, SaturatedFat 18.7, Cholesterol 139.8, Sodium 373.6, Carbohydrate 94, Fiber 2.1, Sugar 75.2, Protein 7.8
BEST EVER ITALIAN CREAM CAKE
Make and share this Best Ever Italian Cream Cake recipe from Food.com.
Provided by amievv821
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
- In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour and salt together onto a sheet of waxed or parchment paper. In a separate bowl, mix the buttermilk and baking soda together. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
- In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the vanilla. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
- While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter, vanilla and sour cream, and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Keep refrigerated until you are ready to frost the cake.
Nutrition Facts : Calories 773.7, Fat 35.2, SaturatedFat 17.4, Cholesterol 168.8, Sodium 586, Carbohydrate 108.7, Fiber 0.5, Sugar 86, Protein 8.1
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