Delmonicos Italian Creme Cake Recipe 475 Food

ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
• In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in almond extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
• Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut and pecans. Set batter aside.
• In a clean mixing bowl combine the egg whites and the cream of tartar. Using the whisk attachment on your mixer beat the egg whites for 6-7 minutes on medium speed until stiff peaks form.
• Fold the egg whites into the cake batter until evenly combined. Divide the batter between the 3 cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Cool the cakes in the pan for 10 minutes and then transfer the cakes to a wire rack to cool completely.
• In the bowl of your stand mixer fitted with the paddle attachment combine the cream cheese and butter on medium speed until combined and smooth.
• Turn the mixer to low speed and slowly add in the powdered sugar until combined, scraping the sides of the bowl as necessary. Add in the vanilla extract, almond extract, and chopped pecans and turn the mixer up to medium and mix until smooth and creamy for 1 minute.
• Place one cake on a cake plate and cover the top of the cake with a heaping cup of the frosting and spread evenly. Top with another cake and repeat. Top with the remaining cake layer and frost the cake with the remaining frosting, smoothing with an off-set spatula. Garnish with more chopped pecans if desired.

DELMONICO STEAKS WITH BALSAMIC ONIONS AND STEAK SAUCE

Steps:

• Heat a heavy grill pan or griddle pan over high heat. Wipe hot grill or griddle with extra-virgin olive oil. Cook steaks 6 minutes on each side for medium doneness, 8 minutes for medium well. Season steaks with steak seasoning or salt and pepper and remove to a warm platter to allow the meat to rest.
• Heat a medium nonstick skillet over medium high heat. Add oil and onions and cook, stirring occasionally, 10 to 12 minutes, until onions are soft and sweet. Add balsamic vinegar to the pan and turn onions in vinegar until vinegar cooks away and glazes onions a deep brown color, 3 to 5 minutes.
• Heat a small saucepan over medium heat. Add oil, garlic and onions and saute 5 minutes until onion bits are tender. Add sherry to the pan and combine with onions. Stir in tomato sauce and Worcestershire and season with black pepper.
• To serve, top steaks with onions and drizzle a little steak sauce down over the top, reserving half of the sauce to pass at table.

ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM)

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.

DELMONICO'S ITALIAN CREME CAKE RECIPE - (4.7/5)

Steps:

• To make the cake: Cream sugar, butter and oil. Add egg yolks, one at a time, beating after each addition. Stir baking soda into buttermilk. Add buttermilk, alternately with flour, to batter. Fold in coconut and pecans. Beat egg whites until stiff and gently fold into mixture. Add vanilla and butter flavoring. Pour into 3 greased and floured 9-inch cake pans. Bake in 350 degree oven for 20 to 25 minutes. Cool cake layers on rack before icing. To make frosting: Beat cream cheese and butter until smooth. Gradually beat in sugar. Add vanilla; fold in pecans. Spread frosting between layers, on sides and top of cake.

ITALIAN CREAM CAKE

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.

ITALIAN CREME CAKE

Steps:

• Pre-heat oven to 350 degrees F.
• Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
• In a separate bowl, mix the maraschino cherry juice and buttermilk.
• In a separate bowl, mix the flour, salt, and baking soda.
• Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
• Fold in coconut.
• Beat egg whites to stiff peaks and fold into the mixture.
• Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
• Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

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.

ITALIAN CREAM CAKE

Steps:

• In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.

ITALIAN CREAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
• Beat egg whites until they form stiff peaks.
• In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
• Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
• Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour three 9-inch round cake pans.
• Beat egg whites until stiff. Set aside.
• In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
• In a separate bowl, mix flour, baking soda, and baking powder.
• Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.
• Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
• Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.
• Frosting::.
• In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.
• Note: cream cheese frosting will soften at room temperature, so refrigerate if you won't use it right away.

ITALIAN CREME CAKE

Steps:

• Grease and flour three 8- or 9-inch round baking pans.
• Preheat oven to 350°F.
• In large bowl, beat butter and shortening with mixer until combined.
• Add sugar; beat on medium speed until light and fluffy.
• Add egg yolks and vanilla; beat well.
• In another bowl, combine flour, baking powder and soda.
• Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined.
• Stir in chopped pecans.
• Thoroughly wash and dry beaters.
• In clean bowl, beat egg whites with mixer on high speed until stiff peaks form.
• Stir about one-third of egg whites into the cake batter, then fold in remaining whites.
• Divide batter evenly between prepared pans.
• Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean.
• Cool on wire racks for 10 minutes.
• Remove from pans and cool completely on wire racks.
• Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth.
• Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth.
• (Makes about 4 cups frosting).
• Assemble cake, frosting between layers and top.
• Sprinkle top with toasted coconut and garnish with pecan halves.
• Cover loosely and store in refrigerator.
• This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time).
• If you make 9 x 13-inch cake, you will only need half of frosting recipe.