Old Pecan Streets Italian Cream Cake Recipes

Steps:

• Grease and flour 2 nine-inch round pans.
• In a large mixing bowl, cream margarine with white sugar.
• Add the egg yolks one at a time, beating after each addition.
• Sift together flour and soda.
• Alternate adding the dry ingredients into the creamed mixture with buttermilk.
• Add the walnuts, coconut, and vanilla.
• Beat the egg whites until stiff and fold them into the batter.
• Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven.
• Remove from oven and allow to cool.
• While cake is cooling, make the cream cheese icing.
• Cream butter with cream cheese.
• Add powdered sugar; mix well.
• Add vanilla and beat until smooth.
• Place one cake layer on a cake plate, and ice the top.
• Cover with the second cake layer.
• Ice the sides and top of the cake.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside.
• In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan.
• Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely.
• To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.