ITALIAN CREAM CAKE RECIPE

MOCK ITALIAN CREAM CAKE DESSERT

2011-11-21T21:00:00.000-08:00

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

2011-11-17T20:58:00.000-08:00

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.

Incredibly Delicious Italian Cream Cake

2011-11-12T20:49:00.000-08:00

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

2011-10-21T03:10:00.000-07:00

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

2011-10-09T03:09:00.000-07:00

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.

ITALIAN CREAM CAKE IV

2010-07-21T03:08:00.000-07:00

ITALIAN CREAM CAKE IV

Italian Cream Cake Recipe INGREDIENTS

1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 (3 1/2 oz.) can coconut
1 1/2 c. pecans or walnuts, chopped

Italian Cream Cake Recipe INSTRUCTIONS
Cream butter and shortening. Gradually add sugar, beating well. Add egg yolks, one at a time, beating well after each addition. Combine flour, soda and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla, coconut and 1 cup chopped nuts. Beat egg whites (at room temperature) until stiff peaks from. Gently fold into batter. Pour batter into 3 greased and floured 9 inch round cake pans. Bake at 325 degrees for 35 minutes (or until wooden pick comes out clean). Remove layers from pans and let cool completely. Frost with Italian Cream Cake Icing and sprinkle with remaining 1/2 cup nuts.

ITALIAN CREAM CAKE ICING:

1 (8 oz.) pkg. cream cheese, softened
1/4 c. plus 2 tbsp. butter, softened
1 (16 oz.) pkg. powdered sugar
1 tsp. vanilla
1 tbsp. brandy or 2 tbsp. creme d'almond

Cream butter and cream cheese. Blend in powdered sugar. Add vanilla and brandy. Frost Italian Cream Cake top and sides. Sprinkle remaining nuts over top of frosted Italian cream cake...Mama mia !
italian-cream-cake-recipe.

ITALIAN CREAM CAKE III

2010-07-21T03:07:00.000-07:00

ITALIAN CREAM CAKE III
A great Italian Cream Cake Recipe to try !

ITALIAN CREAM CAKE INGREDIENTS

1 stick butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
3 c. cake flour
1 tsp. soda
1/4 tsp. salt
1 c. buttermilk
1 sm. can coconut
1 c. nuts, pecans or walnuts
5 egg whites, beaten stiff
1 tsp. vanilla

INSTRUCTIONS
Cream butter and Crisco. Add sugar, beat until smooth. Add egg yolks. Combine flour, salt, and soda. Add to creamed mixture with buttermilk. Stir in vanilla, coconut and nuts; fold in egg whites after they have been beaten. Pour in 3 greased and floured pans. Bake at 350 degrees for 25 minutes.

ITALIAN CREAM CAKE FILLING:

1 (8 oz.) pkg. cream cheese
1/3 c. butter
1 box powdered sugar
1 tsp. vanilla

Beat cream cheese and butter until smooth. Add sugar and vanilla. Beat well. Spread on cake when cooled. Sprinkle with nuts....and the Italian Cream Cake Recipe is ready...enjoy it !

Chocolate Italian Cream Cake

2009-06-12T21:56:00.001-07:00

Chocolate Italian Cream Cake

INGREDIENTS

* 1/2 cup butter
* 1/2 cup shortening
* 2 cups white sugar
* 5 eggs
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/4 cup unsweetened cocoa powder
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 cup shredded coconut
* 1 cup chopped pecans
* 1 cup cream cheese
* 1/2 cup butter
* 1/4 cup unsweetened cocoa powder
* 4 cups sifted confectioners' sugar
* 1 cup chopped pecans
* 1 teaspoon vanilla extract

INSTRUCTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
2. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
3. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
4. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
6. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans. The Italian cream cake recipe is ready to serve...enjoy the cream cake ! Nice one !

incredibly-delicious-italian-cream-cake

Italian Cream Cake II

2009-06-12T21:54:00.000-07:00

Italian Cream Cake II
A great Italian cream cake recipe...try this one !
INGREDIENTS

* 1/2 cup margarine, softened
* 1/2 cup shortening
* 2 cups white sugar
* 5 egg yolks
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 cup buttermilk
* 1 teaspoon vanilla extract
* 1 1/3 cups flaked coconut
* 1 cup chopped pecans
* 5 egg whites
* 8 ounces cream cheese
* 1/2 cup margarine, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1/2 cup chopped pecans

INSTRUCTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
2. Beat egg whites until they form stiff peaks.
3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla,
coconut, and 1 cup pecans. Fold in stiffly beaten egg whites.
Spoon into prepared pans.
4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
5. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
The Italian cream cake recipe is ready...enjoy it !
italian-cream-cake-recipe

Italian Cream Cake Recipe I

2009-06-12T21:52:00.000-07:00

Italian Cream Cake Recipe I

Italian Cream Cake Recipe INGREDIENTS

* 1 cup butter
* 5 egg yolks
* 1 teaspoon baking soda
* 2 cups all-purpose flour
* 5 egg whites
* 2 cups white sugar
* 1 1/2 cups buttermilk
* 1 cup chopped walnuts
* 1 cup flaked coconut
* 1 (8 ounce) package cream cheese
* 1/2 cup butter
* 3 1/2 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1/4 cup chopped walnuts

Italian Cream Cake Recipe Instructions

1. 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.
2. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
3. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
4. Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts. The Italian cream cake recipe is ready to serve..nice !
Incredibly-delicious-italian-cream-cake Recipe

Italian Cream Cake Recipe

2009-06-12T21:50:00.000-07:00

Italian Cream Cake Recipe

Ingredients:

* 1 stick margarine, (4 ounces)
* 2 cups flour
* 2 cups sugar
* 1 cup buttermilk
* 1 small can (approx. 3 ounces) flaked coconut, about 1 1/3 cups
* 5 egg whites, stiffly beaten
* 1/2 cup shortening
* 5 egg yolks
* 1 teaspoon baking soda
* 1 teaspoon vanilla
* 1 cup chopped pecans, or walnuts
* Frosting:
* 1 package cream cheese, softened (8oz)
* 1 box confectioners' sugar, (1 pound)
* 1/2 stick margarine, softened (4 Tbs)
* 1 teaspoon vanilla

Preparation:
Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.
Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts. The Italian cream cake recipe is ready...hmmm...yummy !
chocolate-italian-cream-cake.