Chocolate Italian Cream Cake Recipe 445 Food

CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Beat butter at medium speed until softened and smooth.
• Gradually add sugar, beating on medium speed 4 to 5 minutes.
• Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared. Add Vanilla extract.
• In a separate bowl, add flour, cocoa, baking soda and salt,
• whisk at least 30 seconds to blend. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture (that is 3 additions of dry ingredients and 2 additions of buttermilk)
• Mix at low to medium speed after each addition until blended. Add pecans and coconut; using a spoon, stir well.
• Beat egg whites at high speed until stiff peaks form. Using a spatula or spoon, gently fold into batter. Spoon batter into three 8 or 9″ round cake pans.
• Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
• ***No Buttermilk? Here is a substitution: Measure out 1 1/2 cups milk, add 1 Tablespoon plus 2 teaspoons vinegar, let sit for 5 to 10 minutes, it will begin to look slightly curdled.
• Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
• Add cocoa and mix until blended.
• Cut the cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated.
• Add the vanilla. Gradually add the powdered sugar beating on low speed until blended.
• Increase mixing speed and beat until fluffy, approximately 1 minute, don't over beat. If beaten too long it will become very soft. If this happens, just refrigerate for 10 to 15 minutes.
• This frosting will pipe best if used while still very cool. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
• Will frost a 3 layer 8 or 9 inch cake.
• *For the filling, we spread the frosting between the layers then pressed in some of the chopped pecans (optional).
• After the cake was completely frosted, we pressed the remaining chopped pecans around the bottom half of the cake. The traditional way to frost this cake is to stir all the pecans into the cream cheese frosting then frost the cake, but if you are wanting a smooth finish, I would recommend pressing the pecans in afterwards.

CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

DREAM CHOCOLATE ITALIAN CREAM CAKE

Steps:

• DIRECTIONS
• • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• • Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• • Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• • Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• • To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

ITALIAN CREAM CAKE

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.

CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325*.
• Grease and flour three 8-inch layer pans; set aside.
• Separate eggs.
• Beat egg whites until stiff; set aside.
• Cream butter and shortening.
• Gradually add sugar to creamed butter, beating well.
• Add egg yolks, one at a time, beating until blended after each addition.
• In a separate bowl, combine flour, cocoa, and baking soda; add to butter mixture, alternating with buttermilk, beginning and ending with flour.
• Beat at low speed until blended.
• Mix in vanilla.
• Stir in coconut and pecans.
• Fold in egg whites.
• Pour batter into prepared layer pans.
• Bake in hot oven for 25-30 minutes.
• Cool in pans for 10 minutes, then remove to wire racks and cool completely.
• For frosting, beat cream cheese, butter, vanilla, and cinnamon until blended.
• Sift powdered sugar and cocoa; gradually add to butter mixture alternating with buttermilk, beginning and ending with powdered sugar mixture.
• Beat at low speed for about 2 minutes until well blended and fluffy.
• Stir in pecans.
• Frost cooled layers with frosting, and garnish with whole pecans.

CHOCOLATE CREAM CAKE

Steps:

• Heat the oven to 350 degrees F/180 degrees C. Grease and line with parchment paper a 10-inch/25 cm cake pan, with quite high sides.
• Boil a full kettle of water and set aside. Have a roasting pan at the ready that will accommodate the cake pan comfortably.
• Put the Cognac or rum, espresso, chocolate and vanilla into a saucepan and melt over a bain-marie.
• Break the eggs into a large glass or metal bowl with the sugar. Set the bowl over a pot of warm water, and beat until the mixture has tripled in volume and has the consistency of whipped cream. This will take about 10 minutes.
• In a separate bowl, whip the cream into peaks.
• Partially fold the chocolate mixture into the egg mixture. Add the whipped heavy cream and continue folding the mixtures until evenly combined. Pour into the cake pan. Set the cake pan into the roasting pan, and slide it into the oven. Now, pour the hot water from the kettle into the roasting pan halfway up the sides of the cake pan.
• Bake until set, about 1 hour. Turn off the oven, open the door and let the cake sit for 15 minutes to sink evenly back into the pan. Remove the cake from the oven and let it sit 30 minutes in the water bath. Remove from the bath and flip the cake onto a platter. Press gold leaf, if using, on the top to decorate. Serve with sweetened whipped cream on the side.

QUICK ITALIAN CREAM CAKE

Steps:

• Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
• Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 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.
• Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
• Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
• Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

ITALIAN CREAM CAKE

Steps:

• Cream margarine and shortening with sugar.
• Add egg yolks; mix well.
• Combine flour and soda; add alternately with buttermilk.
• Add vanilla, coconut and nuts; fold mixture in egg whites.
• Bake at 350 degrees for 25 minutes.
• Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
• Ice cake; put black walnuts between layers and on top.

DREAM CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325°F.
• Use shortening or butter to grease three 8-inch round cake pans. Use parchment paper, cut into circles, if desired. Flour cake pans. (Or make it simple and use recipe #452719.).
• In a large bowl, cream 1/2 cup of butter, shortening and sugar together. Separate eggs; be sure to keep both yolks and whites. Set whites aside in a separate bowl. Beat in egg yolks, one at a time, to creamed ingredients. Stir in vanilla.
• In a separate bowl, sift flour, baking soda and 1/2 cup of cocoa. Slowly add mixture to creamed ingredients along with buttermilk. Stir in chopped hazelnuts and coconut.
• Beat egg whites well, until stiff peaks form. Fold egg whites into the batter and pour into lined, cake pans. Bake at 325 F for approximately 25 to 30 minutes. Cakes must cool before icing.
• Meanwhile, prepare the icing by creaming the cream cheese and butter in a large bowl. In another bowl, sift powdered sugar and 1/2 cup cocoa together. Add to cream cheese and butter mixture, slowly. Beat until thoroughly creamed. Mix in vanilla.
• Once cakes have cooled, remove from cake pans and form a three-layered cake, icing in-between each layer. Sprinkle the top with remaining hazelnuts.