Italian Cream Cake in time for Thanksgiving
Italian Cream Cake
2 cups sugar
1 stick butter room temp
1/2 cup crisco
5 eggs separated
2 cups ap flour
1 tsp baking soda
1 cup buttermilk
1 cup chopped pecans
1 cup coconut
1 tsp vanilla
Frosting
1 stick room temp butter
1 8oz Cream cheese room temp
4 cups powdered sugar
1 tsp vanilla
Pecans for topping
Preheat oven to 350
Cream butter crisco and sugar then add egg yolks one at at time
Mix together flour and soda and add to sugar mixture alternately with buttermilk. Then add in pecans and coconut
Beat egg white to stiff peaks and then fold into Batter. Divide into 3 cake pans and bake for 25 minutes or until toothpick inserted comes out clean.
Allow layer to cool. Cream Frosting ingredients and whip into fluffy. Ice cake and enjoy.
Recipe from Miss Kay Duck Commander Kitchen cookbook
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Melt in Your Mouth Italian Cream Cake
Italian Cream Cake is a southern-style cake is bursting with pecan, coconut, and almond flavors. It's frosted with a cream cheese frosting and beautifully decorated to make one impressive and ridiculously tasty dessert!
Recipe:
Ingredients
For Cake
2 ⅔ cups all-purpose flour (333g)
2 cups granulated sugar (400g)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon table salt
12 Tablespoons unsalted butter, softened and cut into 12 pieces (170g)
1 ½ cups buttermilk, room temperature preferred (354ml)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup sweetened shredded coconut
1 cup coarsely chopped pecans
Frosting (yes, it’s a lot, see note)
1 cup unsalted butter, softened (226g)
16 oz cream cheese, softened (453g)
1 ½ teaspoons vanilla extract
½ teaspoon almond extract
¼ teaspoon table salt
8 cups powdered sugar (1000g)
For decorating, optional
½ cup pecan halves, finely chopped (60g)
½ cup toasted coconut, finely chopped (40g)
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Instructions
See recipe link for full instructions.
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How to Make Italian Cream Cake
Looking for a perfect dessert? imperialsugar.com. This Italian Cream Cake would be great for a birthday, shower or dinner party. It is moist and full of flavor with layers of chopped pecans and cream cheese frosting. Perfetto! #imperialsugar #dessert #recipe #italiancreamcake #cake
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Italian Cream Cake
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Carrie Redding
% Carrie's Cozy Kitchen
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Jacksonville, FL 32226
ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING: Daisy Cakes Recipe Makes The Best Birthday Cake Ever
In honor of Marcy Inspired turning 1 year old, I set out to make the Best Birthday Cake Ever, and so I made an Italian Cream Cake with Cream Cheese Frosting. The recipe comes from my Daisy Cakes Bakes Cookbook and It turned out amazing! Read on for the full recipe.
Italian Cream Cake
5 large eggs, separated
1/2 cup (1 stick) unsalted butter at room temperature
1/2 cup vegetable shortening
2 cups sugar
1 cup buttermilk
1 tsp. baking soda
2 cups unbleached all-purpose flour, sifted twice
1 cup sweetened coconut flakes
1 cup chopped pecans
1 tsp. vanilla extract
1 tsp. coconut extract
Lightly grease and flour three 9 round cake pans. Preheat oven to 350º.
Separate eggs, placing egg whites In bowl of stand mixer and setting aside yolks. Beat egg whites on high speed until stiff. Then transfer egg whites to a clean, dry bowl and set aside.
In bowl of stand mixer, whisk together the butter, and shortening on high speed. Add sugar and beat until light and fluff. Beat in egg yolks on low speed to combine.
Combine baking soda and buttermilk, stirring until dissolved. Pour buttermilk into the butter mixture and add the flour. Beat on low speed for 30 seconds. Scrape down sides and bottom of bowl. Beat on high speed for 1 minute. Add the coconut, pecans, and both extracts and mix well. Use rubber spatula to fold in the beaten egg whites. Divide batter almond the prepared pans and bake for 25 minutes, or until a toothpick inserted into the center of the cakes comes out with just a few crumbs on it. Let layers cool before frosting.
Cream Cheese Frosting
1 cup (2 sticks) unsalted butter at room temperature
2 8oz. packages of cream cheese
1 tsp. vanilla extract
1 tsp. almond extract
2 16oz. boxes of confectioners sugar, sifted
Using stand mixer or electric hand mixer, beat the butter until smooth. Add the cream cheese and both the vanilla and almond extract and beat on high speed until smooth. With the mixer on low speed, gradually add the confectioners' sugar until blended.
Frosting may be kept in an airtight container in the refrigerator for 7-10 days.
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Italian Cream Cheese Cake - MjonesStyle
How to make Italian Cream Cake