HOW TO MAKE ITALIAN CREAM CAKE

Loading...

MOCK ITALIAN CREAM CAKE DESSERT

MOCK ITALIAN CREAM CAKE DESSERT
Italian Cream Cake Recipe Ingredients
  • 1 1/2 pkgs. Anisette sponge cookies
  • 1 (3 1/2 oz.) pkg. instant chocolate pudding
  • 1 (3 1/2 oz.) pkg. instant vanilla pudding
  • Rum extract
  • Cool Whip
  • Nuts and cherries
Italian Cream Cake Recipe Instructions
Cut cookies in half lengthwise.

Make the chocolate and vanilla pudding by following directions on box. Line rectangular shape dish with cookies. Cover bottom in rows, side by side. Put a little drop of rum extract on every other cookie.

Layer chocolate pudding over first layer of cookies. Line second layer of cookies over the pudding in rows, side by side. Little rum extract over the cookies (not too much).

Layer vanilla pudding over second layer of cookies. Little more rum over cookies. Cover the top with Cool Whip. Decorate with nuts and cherries. Refrigerate overnight to let it settle.

ITALIAN CREAM CHEESE CAKE


ITALIAN CREAM CHEESE CAKE

Italian Cream Cake Recipe Ingredients
  • 1/2 c. Crisco
  • 1 stick butter
  • 2 c. sugar
  • 1 tsp. vanilla
  • 1 tsp. baking soda
  • 5 eggs
  • 1 c. buttermilk
  • 2 c. cake flour
  • 1/2 tsp. salt
  • 2 c. coconut
  • 1 c. pecans
Italian Cream Cake Recipe Instructions
Cake: Cream Crisco, butter and sugar together. Separate eggs. Add one at a time. Add dry ingredients along with buttermilk. Stir in nuts and coconut. Fold in stiffly beaten egg whites. Bake in three 9 inch pans. Bake at 350 degrees for 30 minutes.

ICING:
  • 1 stick butter
  • 1 (8 oz.) cream cheese
  • 1 box powdered sugar
  • 1 tsp. vanilla
  • 1 c. pecans, chopped

Cream butter and cream cheese. Beat until creamy. Mix remaining ingredients until smooth and spread on layer when cool. Enjoy !


Incredibly Delicious Italian Cream Cake












Incredibly Delicious Italian Cream Cake

Italian Cream Cake Recipe Ingredients
  • 1 cup buttermilk
  • 1 teaspoon baking soda
  • 1/2 cup butter
  • 1/2 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
  • 1/2 cup butter
  • 1 teaspoon vanilla extract
  • 4 cups confectioners' sugar
  • 2 tablespoons light cream
  • 1/2 cup chopped walnuts
  • 1 cup sweetened flaked coconut

Italian Cream Cake Recipe Instructions

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...enjoy it !

ITALIAN CREAM CAKE V

ITALIAN CREAM CAKE V
ITALIAN CREAM CAKE RECIPE INGREDIENTS
  • 1 stick butter
  • 2 c. sugar
  • 1 c. buttermilk
  • 2 c. plain flour
  • 1 c. coconut
  • 1/2 c. shortening
  • 5 eggs, separated
  • 1 tsp. soda
  • 1 c. pecans, chopped
  • 1 tsp. vanilla
ITALIAN CREAM CAKE RECIPE INSTRUCTIONS
Cream together butter, shortening and sugar. Add egg yolks, buttermilk, soda, flour, pecans, coconut and vanilla. Fold in 5 egg whites (whipped to soft peak). Bake at 325 degrees in greased and floured 9-inch cake pans until cake tests done (35-45 minutes). Frost cooled cake with frosting listed below.

FROSTING:
  • 1 stick butter
  • 1 (8 oz.) pkg. cream cheese
  • 1 box powdered sugar
  • 1 tsp. vanilla
INSTRUCTIONS
Combine butter and cream cheese and whip until creamy. Add powdered sugar and vanilla to mixture and continue to beat until spreading consistency is reached. Top Italian Cream Cake with frosting.

ITALIAN CREAM FILLED SPONGE CAKE











ITALIAN CREAM FILLED SPONGE CAKE

ITALIAN CREAM CAKE RECIPE INGREDIENTS
SMALL:
  • 6 eggs
  • 1 c. sugar
  • 1 c. cake flour (Soft-as-Silk)
  • 1 tsp. baking powder
LARGE:
  • 8 eggs
  • 1 1/2 c. sugar
  • 1 1/2 c. cake flour (Soft-as-Silk)
  • 1 1/2 tsp. baking powder
ITALIAN CREAM CAKE RECIPE INSTRUCTIONS
Separate egg whites from egg yolks. Place egg whites in separate large mixing bowl and set aside. Put egg yolks in a separate large mixing bowl. Add sugar and beat until frothy. Fold in sifted flour and baking powder to egg yolk and sugar mixture. Beat egg whites until stiff and fold into flour mixture. Pour into an ungreased 9"x13" pan or tube pan. Bake at 350°F for 30 to 35 minutes. Cool on wire rack. Remove from pan. Top cooled 9"x13" cake with Cream Filling. Top cooled tube pan cake and fill middle of cake with Cream Filling.

ITALIAN CREAM FILLING:
ITALIAN CREAM CAKE RECIPE INGREDIENTS
  • 1 pint milk
  • 3 eggs
  • 1/2 c. sugar
  • 1/2 c. flour
  • Almond & vanilla extract
  • 1 lump (1 oz.) butter
INSTRUCTIONS
Beat eggs, sugar, milk and flour. Cook over flame on the stove until thick, stirring constantly. Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract. Beat until smooth....enjoy the Italian cream cake recipe !
italian-cream-cake-iv.