Italian Cream Sheet Cake Recipes

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)

Steps:

• Preheat oven to 325 degrees F.
• For cake: Cream butter, shortening and sugar.
• Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
• Add sifted flour into batter, alternating with the buttermilk mixture.
• Add vanilla, coconut and chopped pecans.
• Beat egg whites and fold into batter.
• Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
• Bake for 45 minutes, or until cake tests done.
• Remove from oven, cool completely before frosting.
• For frosting: Beat cream cheese and butter.
• Add vanilla, powdered sugar, and pecans.
• Continue to beat until you get a spreading consistency.

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 CREAM SHEET CAKE

Steps:

• 1. Preheat oven to 350 degrees. Spray a 15 x 10 x 1" baking pan with cooking spray with flour. In a medium bowl, beat the egg whites until stiff peaks form; set aside. Combine the sour cream and soda; set aside.
• 2. In a large mixing bowl, cream butter, shortening, sugar and vanilla or almond extract. Beat in the egg yolks, one at a time. Add the sour cream mixture alternately with the flour.
• 3. Stir in walnuts, cherries and coconut. Gently, fold in the stiffly beaten egg whites. Pour batter into prepared pan. Bake for approximately 30 minutes or until toothpick inserted in center comes out clean. Cool cake completely before frosting.
• 4. Frosting: Beat butter and cream cheese until smooth. Gradually, add powdered sugar; beating until well blended. Add vanilla and stir in walnuts. Spread frosting on cooled cake. Refrigerate.
• 5. Notes: This cake freezes well. I had an Angel Food Cake mix which called for 1 1/3 cups water. The cherry juice was 2/3 cup so I added 2/3 cup of water and a 1 teaspoon of almond extract to the cake mix.