Blue Ribbon Italian Cream Cake Recipes

BLUE RIBBON WHIPPING CREAM POUND CAKE

Steps:

• Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside.
• Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg
• In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture.
• Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla.
• Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.

ITALIAN CREAM CAKE

Steps:

• 1. (Italian Cream Cake Directions) Cream butter, oil, and sugar. Add egg yolks, one at a time. Stir baking soda into buttermilk. Add small amount of flour to batter, beating on medium speed, alternating with buttermilk mixture. Add vanilla, coconut, and pecans. Beat egg whites in separate bowl until stiff and fold into cake. Pour into greased and floured 9X13 pan or two 8 or 9 inch layer pans. Bake at 45 minutes or less at 325. (Cake is done when you insert cake tester, or toothpick, and it comes out clean).
• 2. (Italian Cake Cream Cheese Frosting Directions) Beat cream cheese and butter. Add sugar and vanilla and mix well. Add pecans. Spread on cake.

NANNY'S ITALIAN CREAM CAKE

Steps:

• 1. CAKE: Preheat oven to 325 degreees. Beat egg whites and set aside.
• 2. Add soda to buttermilk and set aside.
• 3. Cream sugar, Crisco and butter. Add egg yolks; beat well. Add buttermilk, flour and vanilla.
• 4. Fold in egg whites, then pecans, then coconut.
• 5. Pour into 3 round (greased & floured)cake pans.
• 6. Bake for 25 to 30 minutes or until done.
• 7. ICING: Cream butter, cream cheese and vanilla. Add powdered sugar and mix well. Stir in pecans.

FREDA'S ITALIAN CREAM CAKE

Steps:

• 1. Cream Crisco, butter and sugar together. Separate eggs and add the five yolks, one at a time. Add dry ingredients along with buttermilk. Stir in nuts. Fold in stiffly beaten egg whites. Bake in three greased and floured 9 inch cake pans for 30 minutes at 350 degrees. Remove from oven and let rest for 5 minutes before removing from pans and placing on wire cake rakes to cool completely.
• 2. Icing: Warm butter and cream cheese to room temperature. Mix with remaining ingredients until smooth. Frost cake and decorate with pecans.

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 CREME CAKE

Steps:

• 1. Preheat oven to 350 degrees. Grease and flour three 9-inch cake pans.
• 2. Using an electric mixer, cream together butter and sugar. Add eggs one at a time, beating well after each addition.
• 3. Stir together the flour and baking soda. Add alternately with buttermilk to sugar mixture, being sure to begin and end with flour.
• 4. Stir in vanilla, coconut, and nuts. Pour into prepared pans. Bake for 30 minutes, checking cakes after 20 minutes. Don't over bake!
• 5. Allow to cool 5 minutes. Invert onto rack and cool completely.
• 6. Meanwhile, to prepare frosting, cream together cream cheese and butter. Add confectioners' sugar and almond. Beat until smooth. Stack cakes into 3 layers; spread frosting between layers, on sides and top.
• 7. Helpful hint! If you don't have buttermilk on hand, your can make your substitute by mixing 2 teaspoons of vinegar or lemon juice into 1/2 cup milk. I like to use lemon juice! For this recipe, you would double that...4 teaspoons into 1 cup of milk!

ITALIAN CREME BUNDT CAKE

Steps:

• 1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
• 2. Separate the eggs.
• 3. Beat the whites until soft peaks form; set aside.
• 4. Cream the egg yolks, butter, and sugar. Set them aside.
• 5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
• 6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
• 7. Next mix in walnuts and coconut.
• 8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
• 9. Spoon the batter into your greased Bundt pan making it as even as you can.
• 10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
• 11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
• 12. Add powdered sugar. Blend.
• 13. Remove cake from Bundt pan.
• 14. Ice the cake.
• 15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
• 16. Refrigerate the cake until you are going to slice and serve!