ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
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.
ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM)
Provided by Food Network
Categories dessert
Time 1h2m
Yield 1 (3-layer) cake, serving 10 t
Number Of Ingredients 16
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.
ITALIAN LOVE CAKE
Easy to make and delicious too!
Provided by Rene
Categories World Cuisine Recipes European Italian
Time 2h55m
Yield 18
Number Of Ingredients 8
Steps:
- Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 inch greased baking dish. Set aside.
- Combine ricotta cheese, sugar, vanilla, and eggs. Blend well. Spread mixture evenly over the top of the cake batter.
- Bake at 350 degrees F (175 degrees C) for 75 minutes if using a glass baking dish, 90 minutes if using a metal pan.
- Blend pudding mix and milk until thickened. Blend in whipped topping. Spread over cooled cake.
Nutrition Facts : Calories 348 calories, Carbohydrate 42.9 g, Cholesterol 62 mg, Fat 15.7 g, Fiber 0.9 g, Protein 11.1 g, SaturatedFat 8.7 g, Sodium 428.4 mg, Sugar 28.7 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
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 CREAM-FILLED CAKE
This Italian cream dessert is very simple but fancy enough to serve as a birthday cake. It's low on sugar and big on flavor. You can swap the lemon zest for orange or lime to change things up. You can also add a layer of jam on top of the first layer of dough-raspberry jam, marmalade jam or even Nutella work well. -Maria Morelli, West Kelowna, British Columbia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.
Nutrition Facts : Calories 198 calories, Fat 11g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 99mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 4g protein.
ITALIAN CREAM POUND CAKE
An advanced pound cake, do not omit the lemon filling, makes for a unique addition. Needs an icing, I don't have one yet, thinking something with limoncello!?? The lemon sauce recipe is on my site (not lemon curd), you will require 2/3 cup for the cake.
Provided by Tuck Burnette
Categories Dessert
Time 2h10m
Yield 1 10-inch cake, 10-20 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 510, Fat 23.2, SaturatedFat 10.2, Cholesterol 68.1, Sodium 271.3, Carbohydrate 70.9, Fiber 1.3, Sugar 41.4, Protein 6
BEST EVER ITALIAN CREAM CAKE
Make and share this Best Ever Italian Cream Cake recipe from Food.com.
Provided by amievv821
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 773.7, Fat 35.2, SaturatedFat 17.4, Cholesterol 168.8, Sodium 586, Carbohydrate 108.7, Fiber 0.5, Sugar 86, Protein 8.1
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
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
MAKEOVER ITALIAN CREAM CAKE
This is a madeover Italian Cream Cake, just taking the calories not the flavor out! So delish, you won't believe it's lower in calories.
Provided by Vseward Chef-V
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- In a large mixing bowl, beat butter and sugar for 2 minutes. Stir in applesauce. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to butter mixture alternately with buttermilk.
- In another mixing bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a 13-in. x 9-in. x 2-in. baking pan coated with nonstick cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a small mixing bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake; sprinkle with pecans. Store in the refrigerator.
Nutrition Facts : Calories 329.3, Fat 13.5, SaturatedFat 6.7, Cholesterol 56, Sodium 253.8, Carbohydrate 48, Fiber 1, Sugar 34.9, Protein 5.2
ITALIAN LOVER'S CREAM CAKE
Make and share this Italian Lover's Cream Cake recipe from Food.com.
Provided by MK Lady
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- For layer cake, use three 9" round pans.
- Place greased paper in bottom of pans.
- Beat sugar, shortening and margarine until fluffy.
- Add egg yolks and vanilla; beat well.
- Combine flour, soda & salt in a separate bowl.
- Add alternately dry ingredients and buttermilk.
- Stir in coconut and pecans.
- Beat egg whites until stiff, fold into mixture.
- Bake in 350 degree oven for 30-40 minutes.
- Frosting: Beat 1/2 c margarine, 8 oz. cream cheese and 1 tsp vanilla. Add one box confectioners sugar, a little bit at a time, then add 1 tsp vanilla.
Nutrition Facts : Calories 691.9, Fat 51, SaturatedFat 17.1, Cholesterol 79.5, Sodium 343.4, Carbohydrate 55.3, Fiber 3.8, Sugar 35.9, Protein 7.2
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