Italian Cream Cake Old Family Recipes

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

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.

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)

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.

ITALIAN CREAM CAKE RECIPE

Steps:

• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
• Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut.
• Beat egg whites until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
• Bake at 350°F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
• Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

ITALIAN CREAM CAKE

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.

BEST EVER ITALIAN CREAM CAKE

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.

ITALIAN CREAM CAKE

Steps:

• Preheat the oven to 350°F. Butter and flour 3 [9] inch round cake pans or spray with baking spray. Set aside. Sift the flour, baking soda and baking powder together. In the bowl of a stand mixer, cream together the softened butter, granulated sugar, brown sugar, pure vanilla and almond extracts. Beat until creamy and light beige in color, around 3-4 minutes Add the eggs 1 at a time beating well after each addition. Add the sifted dry ingredients alternately with the buttermilk. After all has been added, increase the mixer speed and beat until fully combined.
• Mix in 1/2 of the coconut and 1 cup of toasted pecans by hand.
• Divide the batter evenly between the cake pans. Bake for 25-30 minutes until a toothpick inserted into the center comes back clean. Cool completely on a cooling rack.
• To make the frosting:.
• Cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla. Gradually add the powdered sugar, beating until creamy and smooth.
• Line the edge of the cake plate with wax paper strips. [Tip: If storing the cake, place onto a cake round to make it easier to move from fridge to cake plate for serving] Frost the cake between the layers sprinkling each with reserved toasted pecan pieces.
• Add the final layer and frost the top and sides. Finish the sides with toasted coconut. Decorate the top as desired with the remaining chopped pecans. Store chilled.

ITALIAN CREAM CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

OLD PECAN STREETS ITALIAN CREAM CAKE

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.

ITALIAN CREAM CAKE

Steps:

• Cream margarine and shortening with sugar.
• Add egg yolks; mix well.
• Combine flour and soda; add alternately with buttermilk.
• Add vanilla, coconut and nuts; fold mixture in egg whites.
• Bake at 350 degrees for 25 minutes.
• Italian Cream Cake Frosting: Beat together cream cheese and margarine, then add sugar and vanilla.
• Ice cake; put black walnuts between layers and on top.

ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease and flour three 9-inch round cake pans.
• Beat egg whites until stiff. Set aside.
• In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
• In a separate bowl, mix flour, baking soda, and baking powder.
• Alternate adding buttermilk and dry ingredients to wet ingredients. Mix until just combined, then fold in egg whites.
• Pour evenly into the three prepared pans, then sprinkle the top of each pan with 1 (at least) tablespoon sugar.
• Bake in preheated oven for 20 to 25 minutes, or until toothpick comes out clean. Remove from oven and allow to cool for 15 minutes, then turn the cakes out onto cooling racks and allow to cool completely.
• Frosting::.
• In a medium bowl, combine cream cheese, butter, vanilla, and powdered sugar. Beat until light and fluffy. Stir in chopped walnuts and sugared coconut. Spread between layers and serve.
• Note: cream cheese frosting will soften at room temperature, so refrigerate if you won't use it right away.