Parkland Hospital Italian Cream Cake Food

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PARKLAND HOSPITAL ITALIAN CREAM CAKE



Parkland Hospital Italian Cream Cake image

This is the world famous Italian cream cake from Parkland Hospital in Dallas TX. Sold every Thursday.

Provided by lauren losefast

Categories     Dessert

Time 1h15m

Yield 360 slices, 360 serving(s)

Number Of Ingredients 15

101 1/3 ounces margarine
101 1/3 ounces soybean oil
319 3/4 ounces granulated sugar
139 ounces eggs
4 ounces baking soda
255 ounces buttermilk
240 ounces flour
4 3/4 ounces vanilla extract
90 ounces dried sweetened coconut
4 lbs pecan pieces
15 lbs cream cheese
120 ounces margarine
4 3/4 ounces vanilla extract
30 lbs powdered sugar
4 lbs pecan pieces

Steps:

  • For cake: cream margarine, oil and sugar.
  • add egg slowly, beating after each addition. scrape down bowl.
  • Add sifted flour and baking soda into creamed mixture, alternately with buttermilk, and scrape down bowl.
  • add vanilla, coconut, and chopped pecans.
  • Pour into greased 9 inch cake pan (24 oz per pan) and bake at 300 x 45 minutes. cool.
  • For icing: cream softened cream cheese and margarine. Add Vanilla extract, powdered sugar, and chopped pecans. Beat until spreading consistency. Frost cooled cake.

Nutrition Facts : Calories 702.6, Fat 39.2, SaturatedFat 10.8, Cholesterol 62.7, Sodium 370.6, Carbohydrate 84.5, Fiber 2.2, Sugar 66.9, Protein 6.4

ITALIAN CREAM CAKE



Italian Cream Cake image

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

1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
5 eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup sweetened shredded coconut
1 cup chopped pecans
FROSTING:
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar
1/2 cup chopped pecans, toasted

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 :

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