Old Pecan Streets Italian Cream 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.

SHEET PAN ITALIAN CREAM CAKE

Steps:

• Preheat oven to 375 F.
• Line a 12 x 17 (jellyroll) pan with greased parchment paper. Set aside.
• In a large bowl cream together butter and sugar.
• Mix in egg yolks one at a time.
• Mix in vanilla extract. Set aside.
• In a medium bowl combine flour, baking soda, and salt.
• Gradually add the dry ingredients into the wet ingredients, while alternating with the buttermilk.
• In a separate bowl, beat the egg white until stiff peaks form.
• Fold egg whites into batter until completely incorporated.
• Fold in coconut.
• Spread batter evenly into prepared pan.
• Baked for 15-18 minutes. (Do not overbake. Cake will continue cooking as it cools)
• Remove from oven and let cake cool in the pan.
• Prepare the frosting by creaming together cream cheese and butter.
• Add in vanilla extract.
• Gradually mix in powdered sugar until creamy.
• Fold in coconut and pecans.
• Frost the cake once it has completely cooled.

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.

OLD PECAN STREETS ITALIAN CREAM CAKE

Steps:

• Grease and flour 2 nine-inch round pans.
• In a large mixing bowl, cream margarine with white sugar.
• Add the egg yolks one at a time, beating after each addition.
• Sift together flour and soda.
• Alternate adding the dry ingredients into the creamed mixture with buttermilk.
• Add the walnuts, coconut, and vanilla.
• Beat the egg whites until stiff and fold them into the batter.
• Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven.
• Remove from oven and allow to cool.
• While cake is cooling, make the cream cheese icing.
• Cream butter with cream cheese.
• Add powdered sugar; mix well.
• Add vanilla and beat until smooth.
• Place one cake layer on a cake plate, and ice the top.
• Cover with the second cake layer.
• Ice the sides and top of the cake.

ITALIAN CREAM CAKE II

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, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, 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 coconut, pecans and vanilla and fold into the batter. 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 and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.

PECAN BUTTERMILK CAKE

Steps:

• Preheat the oven to 350°F. Prepare a 9x13 baking dish. (I used GOOP, click the recipe in the Notes)
• In a large bowl, beat the butter and brown sugar together with a hand-held mixer until smooth.
• Add the eggs one at a time, incorporating them into the butter mixture fully. Scrape the sides of the bowl if needed.
• Pour in the buttermilk and vanilla extract. Mix until combined. (Make sure there are no lumps)
• Add the flour, baking soda, and salt to the wet ingredients. Stir by hand with a spatula until ingredients are incorporated.
• Pour the batter into the prepared pan.
• Bake the cake for 30 minutes. Ten minutes before the cake is done, prepare the topping.
• Stir the butter and brown sugar together in a small bowl. (I used a 2 cup measuring cup) Add the buttermilk, chopped pecans, and salt. You should easily be able to pour the glaze.
• When you take the cake out of the oven, immediately pour the pecan glaze all over the cake. Then return it to the oven for 10 more minutes.
• When the cake is done, the glaze should be bubbling and appear runny and seeping into every nook and cranny of the cake.
• Serve warm.
• (If you prefer to serve at room temperature, the glaze will have hardened a bit.)

ITALIAN CREAM CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease and flour two 9-inch round baking pans; set aside.
• 3. In a large mixing bowl, cream the butter and shortening until blended. Add in the sugar and beat until fluffy.
• 4. Beat in the egg yolk. Beat until well blended; about 1-2 minutes.
• 5. Add the cake flour and baking soda alternately with the buttermilk. Add in the vanilla; mix for 1 minute. Stir in the coconut and pecans.
• 6. In another bowl, mix egg whites until stiffly beaten. Fold egg whites into the cake batter.
• 7. Divide the cake batter into the prepared pans.
• 8. Bake for 25 minutes or until toothpick inserted in center comes out clean. When done, remove from oven and cool cake in the pans for 5-10 minutes; remove cake and cool completely on wire rack. Frost the cake with cream cheese frosting.
• 9. Cream Cheese Frosting:
• 10. In a medium bowl, mix the cream cheese and butter until blended.
• 11. Add the powdered sugar and vanilla and beat until light and fluffy.
• 12. Ice the cake, and sprinkle nuts on top.