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 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.

ITALIAN CREAM CAKE IV

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.

Chocolate Italian Cream Cake

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 Recipe I

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

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.