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
ITALIAN CREAM CHEESE CAKE
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.
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.
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
FAVORITE ITALIAN CAKE
Marilyn Morel KEENE, NEW HAMPSHIRE Here's a scrumptious cake that melts in your mouth and makes you say, "Mil a Grazi!" (Thanks a million.) Pecan lovers will eagerly accept a second slice.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and granulated sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., Pour prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, 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. Press pecans onto sides of cake. Refrigerate.
Nutrition Facts : Calories 628 calories, Fat 37g fat (15g saturated fat), Cholesterol 109mg cholesterol, Sodium 328mg sodium, Carbohydrate 70g carbohydrate (56g sugars, Fiber 2g fiber), Protein 7g protein.
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