HOMEMADE MAKEOVER ITALIAN CREAM CAKE
Toasted pecans and coconut take this moist cake from good to great, but it's the cream cheese frosting that makes it truly extraordinary. And it's lower in fat and calories than similar recipes. You'll definitely want seconds!-Christy White, Oxford, Mississippi
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and vanilla (mixture will appear curdled). Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut., Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle pecans over top of cake. Store in the refrigerator.
Nutrition Facts : Calories 297 calories, Fat 15g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 180mg sodium, Carbohydrate 38g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
ITALIAN CREAM CAKE
Italian Cream Cake Recipe is a total special occasion cake! This is a classic that everyone loves!
Provided by Shelly
Categories Cake
Time 50m
Number Of Ingredients 20
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.
ITALIAN CREAM CAKE
Sweet, cream cheese frostings served atop tender cakes make luscious desserts. And Joanne Brininstool's take on a classic is a perfect example. The moist treat from the Austin, Texas cook features a hint of coconut and nutty pecans with a moist and creamy frosting.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 17
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.
Nutrition Facts :
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.
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 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.
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