Southern Italian Cream Cake Recipe 455

SOUTHERN ITALIAN CREAM CAKE RECIPE - (4.5/5)

Steps:

• Grease and flour (3) 9-inch round cake pans. Set aside. In a large mixing bowl and using a hand mixer, beat the butter and shortening at medium speed until fluffy; gradually add the sugar and beat well. Add egg yolks, one at a time, beating until well blended after each addition. Beat in vanilla. Whisk together the flour and baking soda in another bowl; on low speed of mixer, beat it into to the butter mixture alternately with the buttermilk, beginning and ending with flour mixture. Fold in coconut and toasted pecans. Preheat oven to 350°F. In a clean mixing bowl, beat the egg whites on high speed of mixer until stiff peaks form; fold gently into the batter. Pour batter into prepared cake pans. Bake for 25 to 30 minutes or until center tests done with a wooden toothpick. Cool in pans on wire racks for 10 minutes. Use a thin-bladed knife to loosen the sides of cakes then remove cakes from pans to wire racks to cool completely. Pecan Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with mixer until creamy. Add about a third of the confectioners sugar at a time, beating at low speed until fully incorporated. Beat at high speed until smooth; stir in toasted pecans or reserve them to decorate the top of cake. Spread frosting between each layer, on top and sides of cake. Store covered in the refrigerator. Note: *I toasted the chopped pecans in a small skillet on the stovetop, stirring constantly, just until fragrant. Do not brown them. I was running short on pecans, so I omitted them from the frosting and decorated the top with what I had.

ITALIAN CREAM CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

ITALIAN CREAM CAKE RECIPE

Steps:

• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating 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, and fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
• Bake at 350°F 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 completely on wire racks.
• Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish, if desired.

ITALIAN CREAM CHEESE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.