Aunt Marys Italian Cream Cake Recipes

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INCREDIBLY DELICIOUS ITALIAN CREAM CAKE



Incredibly Delicious Italian Cream Cake image

This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.

Provided by Rory

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 12

Number Of Ingredients 17

1 cup buttermilk
1 teaspoon baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
½ cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut

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.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 98 g, Cholesterol 139.8 mg, Fat 39.7 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 20.4 g, Sodium 397.2 mg, Sugar 78.5 g

AUNT TOM'S ITALIAN CREAM CAKE



Aunt Tom's Italian Cream Cake image

Provided by Debbie Arnold

Categories     Cake     Mixer     Egg     Dessert     Bake     Cream Cheese     Coconut     Pecan     Gourmet     Louisville     Kentucky

Number Of Ingredients 17

For cake layers
2 cups granulated sugar
1 1/2 cups vegetable shortening, softened
1 stick (1/2 cup) margarine, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
For frosting
an 8-ounce package cream cheese, softened
1 stick (1/2 cup) margarine, softened
1 teaspoon vanilla
a 1-pound box confectioners' sugar

Steps:

  • Make cake layers:
  • Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
  • In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
  • Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
  • Make frosting:
  • In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.
  • Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.

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