CHOCOLATE ITALIAN CREAM CAKE
A chocolaty take on the classic Italian cream cake.
Provided by MARBALET
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1017.5 calories, Carbohydrate 120.3 g, Cholesterol 168.3 mg, Fat 58.1 g, Fiber 4.9 g, Protein 11.6 g, SaturatedFat 23.9 g, Sodium 409.1 mg, Sugar 94.3 g
CHOCOLATE ITALIAN CREAM CAKE
This Chocolate Italian Cream Cake recipe is a delicious twist on a beloved classic!
Provided by Melissa Diamond
Number Of Ingredients 17
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.
INCREDIBLY DELICIOUS ITALIAN CREAM CAKE
This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.
Provided by Rory
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 98 g, Cholesterol 139.8 mg, Fat 39.7 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 20.4 g, Sodium 397.2 mg, Sugar 78.5 g
ITALIAN CREAM CAKE (OLD FAMILY RECIPE)
This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 15
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.
CHOCOLATE ITALIAN CREAM CAKE
This is a chocolate version of the wonderful Italian Cream Cake. The subtle flavor of cocoa is a nice change from the origional version, but only slightly alters the flavor. It's a winner in my house! :) (I got this recipe out of the November Southern Living Magazine.)
Provided by Cooking to Perfecti
Categories Dessert
Time 1h30m
Yield 1 3layer cake, 12-16 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 801.8, Fat 43.7, SaturatedFat 19.7, Cholesterol 140, Sodium 379.9, Carbohydrate 98.5, Fiber 3.2, Sugar 76.2, Protein 9.1
DREAM CHOCOLATE ITALIAN CREAM CAKE
Chocolate Italian Cream Cake A chocolaty take on the classic Italian cream cake. I made it for a "Just Girls" dinner and the girls raved over it. I found the recipe online, but not sure where.
Provided by Moon Light On Water
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1022.8, Fat 59.3, SaturatedFat 24.9, Cholesterol 181.1, Sodium 412.3, Carbohydrate 118.8, Fiber 4.6, Sugar 93.5, Protein 11.6
DREAM CHOCOLATE ITALIAN CREAM CAKE
Make and share this Dream Chocolate Italian Cream Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 1162.2, Fat 62.4, SaturatedFat 29.1, Cholesterol 193.3, Sodium 535.9, Carbohydrate 147.2, Fiber 6.2, Sugar 117.8, Protein 13.4
ITALIAN CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
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
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.
CHOCOLATE ITALIAN CREAM CAKE RECIPE - (4.4/5)
Provided by jads8627
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs. 2. 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. 3. 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. 4. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans. 5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides. 6. 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. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 3/6/2011 Nutrition Information Servings Per Recipe: 10 Calories: 867 Amount Per Serving Total Fat: 42.4g Cholesterol: 181mg Sodium: 409mg Amount Per Serving Total Carbs: 117.3g Dietary Fiber: 2.8g Protein: 9.6g
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