Italian Creme Cake Gluten Free Recipes

ITALIAN CREAM CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
• In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended.
• In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan.
• Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
• Frost cake. Garnish with additional chopped pecans.

ITALIAN CREME CAKE

Steps:

• Cream oleo and shortening, add sugar, until mixture is smooth. Add egg yolks and beat well. Combine flour, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three 9 inch pans. Bake at 350°F for 25 minutes or until done. Cool, frost with cream cheese frosting. Frosting: 1 8oz package cream cheese, 1 box powdered sugar, 1/2 cup chopped pecans, 1/2 stick oleo, 1 tsp vanilla, coconut optional.
• This recipe is transcribed as written in the book.
• recipe notes: 1. Grease and flour your 9 inch round baking pans prior to starting the recipe. 2. If you use unsalted butter in the place of "oleo", add 1/2 tsp salt. 3. Let cakes cool completely before frosting. 4. To prepare frosting cream sugar, cream-cheese, butter and vanilla together then add the pecans and maybe 1/2 cup coconut.
• This is a very nice cake. The frosting is just enough for a light layer all around and in between layers, but it's not overdone.

ITALIAN CREME CAKE - GLUTEN FREE!!

Steps:

• Beat butter, shortening and oil at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, one at a time, beating until blended after each addition. Add vanilla; beat until blended
• Combine flour, xanthan gum, baking powder 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; fold into batter. Pour batter into three 9-inch round cake pans or one oblong baking dish, that has been greased and floured (gf of course).
• Bake in preheated 350 degree oven for 25-30 minutes for multiple pans; 40-45 minutes for oblong pan or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire rack.
• Nutty Cream Cheese Frosting (double this recipe if you're going to do a layer cake; single if you're going to use an oblong pan).
• 1 ½ cups chopped pecans.
• 1 (8 ounce) package cream cheese, softened.
• ½ cup butter, softened.
• 1 tablespoon vanilla extract.
• 1 (16 ounce) box powdered sugar, sifted.
• Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until creamy. Add powdered sugar, beating at low speed until blended. Beat at high speed until smooth; stir in nuts. Spread Nutty Cream Cheese Frosting between cake layers and on top and sides of cake. Serves 10.

ITALIAN CREME CAKE

Steps:

• Grease and flour three 8- or 9-inch round baking pans.
• Preheat oven to 350°F.
• In large bowl, beat butter and shortening with mixer until combined.
• Add sugar; beat on medium speed until light and fluffy.
• Add egg yolks and vanilla; beat well.
• In another bowl, combine flour, baking powder and soda.
• Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined.
• Stir in chopped pecans.
• Thoroughly wash and dry beaters.
• In clean bowl, beat egg whites with mixer on high speed until stiff peaks form.
• Stir about one-third of egg whites into the cake batter, then fold in remaining whites.
• Divide batter evenly between prepared pans.
• Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean.
• Cool on wire racks for 10 minutes.
• Remove from pans and cool completely on wire racks.
• Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth.
• Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth.
• (Makes about 4 cups frosting).
• Assemble cake, frosting between layers and top.
• Sprinkle top with toasted coconut and garnish with pecan halves.
• Cover loosely and store in refrigerator.
• This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time).
• If you make 9 x 13-inch cake, you will only need half of frosting recipe.