ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM)
Provided by Food Network
Categories dessert
Time 1h2m
Yield 1 (3-layer) cake, serving 10 t
Number Of Ingredients 16
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, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, 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 coconut, pecans and vanilla and fold into the batter. 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 and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.
AUNT LILLIAN'S CRUMB CAKE
My Aunt Lillian made her fabulous crumb cake recipe every weekend when we came to visit. She created this cake back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in , sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan., Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife., Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes on a wire rack., Serve warm.
Nutrition Facts : Calories 394 calories, Fat 18g fat (10g saturated fat), Cholesterol 92mg cholesterol, Sodium 340mg sodium, Carbohydrate 52g carbohydrate (34g sugars, Fiber 1g fiber), Protein 5g protein.
AUNT TOM'S ITALIAN CREAM CAKE
Steps:
- Make cake layers:
- Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
- In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
- Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
- Make frosting:
- In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.
- Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.
ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
Steps:
- For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
- COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
- BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
- For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.
AUNT LILLIAN'S CRUMB CAKE
MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Allrecipes Member
Time 50m
Yield 9
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
- Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 51.9 g, Cholesterol 79.7 mg, Fat 19.3 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 299.2 mg, Sugar 34 g
AUNT LILLIAN'S CRUMB CAKE RECIPE
Provided by Crick_and_Sarge
Number Of Ingredients 13
Steps:
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sour cream and vanilla. Combine the flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan. Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes on a wire rack. Serve warm. Yield: 9 servings.
AUNT MARY'S ITALIAN CREAM CAKE
This is a fantastic cake. I got the recipe from a great-aunt who can cook absolutly ANYTHING. It is not terribly sweet, butI have never heard any complaints!
Provided by Smiling in Texas
Categories Dessert
Time 45m
Yield 1 3 layer cake
Number Of Ingredients 10
Steps:
- Combined baking soda and buttermilk and let stand for a few minutes.
- Cream sugar, butter, and shortening.
- Add egg yolks one at a time, beating well after each addition.
- Add buttermilk mixture and flour alternately until combined.
- Stir in vanilla.
- Beat egg whites until stiff.
- Fold stiff egg whites into batter along with coconut and pecans.
- Evenly divide mixture between 3 well greased and floured, 9 inch pans.
- Bake at 325 for 25 minutes or until a toothpick comes out cleanly.
- Top each layer with 'Aunt Mary's Cream Cheese Frosting' and sprinkle on pecans.
Nutrition Facts : Calories 6156.1, Fat 375.5, SaturatedFat 165, Cholesterol 1311.3, Sodium 2566.9, Carbohydrate 646.9, Fiber 35.7, Sugar 427.2, Protein 84.2
AUNT LILLIAN'S CRUMB CAKE
MY AUNT LILLIAN made her fabulous crumb cake every weekend when we came to visit. She created this recipe back in the '40s. Knowing my father loved it, she shared the recipe with my mother, who passed it on to me. I serve it as a coffee cake for Sunday brunch or for dessert. -Rose Gearheard, Phoenix, Oregon
Provided by Allrecipes Member
Time 50m
Yield 9
Number Of Ingredients 12
Steps:
- In a mixing bowl, cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add the sour cream and vanilla; mix well. Combine flour, baking soda and salt; add to the creamed mixture and mix well. Spread half into a greased 9-in. square baking pan.
- Combine topping ingredients; sprinkle half over batter. Carefully spread remaining batter on top; sprinkle with remaining topping. Gently swirl topping through batter with a knife. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool.
Nutrition Facts : Calories 394.5 calories, Carbohydrate 51.9 g, Cholesterol 79.7 mg, Fat 19.3 g, Fiber 1.2 g, Protein 5 g, SaturatedFat 10.7 g, Sodium 299.2 mg, Sugar 34 g
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