Italian Sour Cream Saronno Cake Recipes

AMARETTO ITALIAN SOUR CREAM CAKE

Steps:

• Heat oven to 350°F Using 2 tablespoons shortening, generously grease a 10-inch tube pan.
• In small bowl, beat 2 egg whites, until foamy. Gradually add brown sugar and beat until stiff peaks form, about 3 minutes. Fold in coconut and ground pecans. Spread meringue on bottom and sides of pan to within 1-inch of top of pan.
• In large bowl, blend cake mix, sour cream, amaretto, water, eggs and 2 yolks at low speed until moistened. Beat 2 minutes at highest speed. pour batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean.
• Cool upright in pan for 10 minutes. Loosen sides and invert onto serving plate. Cool completely.
• GLAZE:.
• In a small bowl, blend powdered sugar, cocoa, amaretto, butter, corn syrup and water until smooth. Spoon over top of cake, allowing some to run down sides of cake. Sprinkle with ground pecans. Garnish with cherries.

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.

ITALIAN CREAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
• Beat egg whites until they form stiff peaks.
• In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
• Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
• Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

ITALIAN CREAM CAKE

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.

ITALIAN SOUR CREAM HORNS

Steps:

• For dough: Dissolve yeast in warm water. Sift flour; add salt. Add butter, eggs yolks, sour cream.
• , vanilla and dissolved yeast mixture to flour mixture; work with hands until a moist dough forms. Cover and refrigerate 1 to 2 hours, or overnight.
• Divide dough into eight pieces. Dust rolling pin and work surfaces with powdered sugar. Working with one piece of dough at a time, roll out dough to about 1/8 inch thickness (slightly thinner than pie dough, more like noodle dough).
• Cut dough into a circle approximately 8 inches in diameter. (You may want to use a stainless steel bowl and just press out a circle). Refrigerate dough circle. Continue rolling and cutting remaining dough, refrigerating circles as you go. Re-roll leftover dough pieces and cut into circles.
• Cut each circle of dough into 16 triangular pieces or wedges.
• For filling: Beat egg whites until foamy. Gradually add sugar; beat until stiff. Fold in pecans and vanilla.
• Spread 1/2 teaspoon filling on each triangle of dough; roll up, beginning with largest end. Place roll, small end down, on greased cookie sheet.
• Bake in a 350 degrees F oven 10 to 12 minutes, or until slightly browned on bottom. Immediately transfer to racks to cool.
• Sift powdered sugar over cooled cookies. Store in airtight container. Yield: About 10 dozen cookies.