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.
ITALIAN CREME CAKE - GLUTEN FREE!!
I got this off a website but modified it because I don't like to use shortening in my cooking. However shortening could be substituted for the Butter if needed....It turned out delicious! Hope you can enjoy it as much as I did!
Provided by FarrahGF
Categories Dessert
Time 1h
Yield 1 three layer cake, 10 serving(s)
Number Of Ingredients 13
Steps:
- Beat butter, shortening and oil at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla; beat until blended
- Combine flour, xanthan gum, baking powder 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 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).
- Bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan 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 rack.
- Nutty Cream Cheese Frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).
- 1 ½ cups chopped pecans.
- 1 (8 ounce) package cream cheese, softened.
- ½ cup butter, softened.
- 1 tablespoon vanilla extract.
- 1 (16 ounce) box powdered sugar, sifted.
- Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in nuts. Spread Nutty Cream Cheese Frosting between cake layers and on top and sides of cake. Serves 10.
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 CREME CAKE
It has been several years since I made this delicious cake but my husband recently requested it for his birthday. I had forgotten how good this was.
Provided by paula giles
Categories Dessert
Time 55m
Yield 1 13x9 inch cake
Number Of Ingredients 15
Steps:
- Mix everything for frosting together until creamy.
- --------CAKE-------------.
- Creme together sugar, crisco, butter, and egg yolks, add one at a time, beating well after each.
- Add soda to buttermilk then add alternately with flour, buttermilk, flour, etc.
- Beat egg whites until stiff peaks form then fold into cake batter.
- LAST, add coconut, pecans, and vanilla.
- BAKE 350F degrees for 35-40 MINUTES.
Nutrition Facts : Calories 10367.7, Fat 662.2, SaturatedFat 318, Cholesterol 1804.8, Sodium 3917.1, Carbohydrate 1057.3, Fiber 55.4, Sugar 805.7, Protein 116.1
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