Soft As Silk Italian Cream Cake Recipes

SOFT AS SILK ITALIAN CREAM CAKE

Steps:

• Cream 1/2 cup margarine or butter, sugar and oilin mixer bowl until light and fluffy.
• Add egg yolks, beat well.
• Sift in flour and soda; mix well.
• Add buttermilk and 1 tsp vanilla; mix well.
• Fold in egg whites, coconut and 1 cup pecans.
• Pour into 3 greased and floured 8" round cake pans.
• Bake at 350 degrees for 15 to 20 minutes or until cakes test done.
• Remove to wire rack to cool.
• Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well.
• Stir in 1 tsp vanilla and 1 cup pecans.
• Spread between layers and over top and sides of cake.

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:

• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add egg yolks, one at a time, beating until well blended after each addition.
• Add vanilla; beat 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; fold into batter.
• Pour batter into three greased and floured 9-inch round baking cakepans.
• Bake at 350 degrees 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 on wire racks.
• Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
• Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
• Add sugar, beating at low speed until blended.
• Beat at high speed until smooth; stir in pecans.