Italian Cream Cake I Food

ITALIAN CREAM CAKE I

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.

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 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.

BEST EVER ITALIAN CREAM CAKE

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.

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)

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.

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.

ICED ITALIAN CREAM CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
• Sift the flour and baking soda together and set aside.
• With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
• In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
• Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
• For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
• When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

ITALIAN CREAM CAKE

Steps:

• Cake: Cream butter and shortening.
• Add sugar, beat until mixture is smooth.
• Add egg yolks and beat.
• Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
• Stir in vanilla, coconut, and pecans.
• Fold in stiffly beaten egg whites.
• Pour batter into well greased 13 x 9 x 2-inch baking pan.
• Bake at 350*F (175*C) for 40 to 45 minutes.
• Icing: Beat cream cheese until smooth.
• In separate bowl, combine sugar and butter; mix well.
• Add to cream cheese.
• Stir in vanilla and beat until smooth.
• Frost cool cake in pan.
• Top with chopped pecans.
• Store in refrigerator.

ITALIAN CREAM POUND CAKE

Steps:

• Cream together butter, shortening and cream cheese with sugar until very light.
• Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
• With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
• Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
• Have ready, a greased and floured tube pan, add batter.
• Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
• Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
• Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
• This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.