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ITALIAN CREAM CAKE RECIPE
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar
6 egg yolks
1 teaspoon vanilla
1 cup buttermilk
1-1/2 cup flaked coconut, lightly toasted
6 eggs whites
8 ounces soft cream cheese
1 pound powdered sugar
1/2 cup softened butter
1 teaspoon vanilla extract
1 cup chopped pecans, lightly toasted
Preheat oven to 350 degrees F.
Grease and flour 3 8-inch round cake pans.
With a wire whisk combine flour, baking soda and salt. Set aside.
In a large bowl, cream shortening, butter and sugar.
Stir in vanilla.
Add egg yolks, 1 at a time.
Flour mixture is added alternately with buttermilk.
Stir in coconut.
Beat egg whites until stiff.
Gently fold whites into cake batter.
Pour into prepared pans. Bake 25 minutes.
Cool cake layers in pans for 5 minutes.
Remove to cool completely on racks.
Blend together cream cheese and butter.
Add powdered sugar a little at a time.
Stir in vanilla.
Place bottom layer on serving plate. Frost with 1/4 of the frosting. Sprinkle layer with 1/4-cup nuts.
Top with next layer. Frost with 1/4 of the frosting. Sprinkle layer with another 1/4 cup of nuts.
Place top layer on middle layer. Ice sides of cake with half of remaining icing. Frost top of cake with last of the frosting.
Sprinkle remaining nuts all over the cake.
Italian Cream Cake Recipe #2
1 cup butter
5 egg yolks
5 egg whites - beaten to form soft peaks
1 3/4 cups sugar
2 cups white flour
1/2 tsp baking soda
1/2 tsp salt
1 cup walnuts
3/4 cup coconut
1 1/8 cup buttermilk
1 tsp vanilla
4 cups fine powdered sugar
1 cup butter
4 ozs cream cheese
1 Tbsp of rum
1/2 teaspoon vanilla
1/2 cup orange marmalade
Preheat oven to 350°F.
Lightly grease and flour nine-inch round cake pans.
Separate the eggs.
Beat the whites until soft peaks form, and set aside.
Cream the egg yolks, butter and sugar.
Set them aside.
Take out two bowls - one for the dry ingredients, and another for the milk and vanilla.
In the bigger bowl combine the flour, baking soda, salt, nuts and coconut.
In the smaller bowl add the vanilla to the buttermilk.
Alternate adding the dry ingredients and the milk ingredients to the egg/butter/sugar you creamed together.
Fold in the egg whites.
Pour the batter into your prepared pans.
Bake for about 20 - 25 minutes.
Beat together all the Italian Cream Cake Recipe ingredients.
Set the orange marmalade in a cup or pitcher so you can pour it out slowly.
MAKE SURE your cake has cooled.
For the middle layer drizzle orange marmalade OVER the frosting.
If you want to drizzle it on top - try warming it first, to avoid a lumpy appearance.
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