Italian Lovers Cream Cake Recipes

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.

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.

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.

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.

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.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in lemon juice, zest and extract. Combine the flour, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined., Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted near the center comes out clean, 55-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For icing, in a small bowl, beat the sour cream and butter until smooth. Gradually add confectioners' sugar. Beat in lemon juice and zest. Drizzle over the cake. If desired, top with additional grated lemon zest. Store in the refrigerator.