The ultimate Italian cream cheese cake.????????????
1 cup of butter
2 cup sugar
5 eggs separated
2 cups of all-purpose flour
1 teaspoon of baking soda
1/4 teaspoon of salt
1cup of buttermilk
1. cup of chopped pecans toasted
1 cup of flaked coconut toasted
1 teaspoon of butter extract flavorings
separate the eggs beat the white until it's nice and fluffy
frosting- 1/8 oz pack of cream cheese ,one stick of butter, 2 cups of powdered sugar one cup of coconut toasted ,one cup of chopped pecans, teaspoon of butter extract and one teaspoon of vanilla extract.
bake on 350 for 25 to 35 minutes
Italian Cream Cake | Southern Living
If you’re looking for an impeccable dessert to complete your holiday dinner party, we’ve got the one for you! The Italian Cream Cake is in no way Italian; it’s actually more Southern than anything.
Get the recipe:
Ingredients:
1/2 cup butter or margarine, softened; 1/2 cup shortening; 2 cups sugar; 5 large eggs, separated; 1 tablespoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 cup flaked coconut; Nutty Cream Cheese Frosting; Garnishes: toasted pecan halves, chopped pecans
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Italian Cream Cake
We've got a dessert recipe that's as good as gold! Our bakery-style Italian Cream Cake recipe may be a box cake mix recipe, but it ends up with layer upon layer of a to-die-for from-scratch taste that'll make you feel like a star baker. You're gonna love how easy it is to make this fantastic cake recipe, and anyone who's lucky enough to get a bite will too.
Click here for the full recipe!
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The brand continues to create Quick & Easy cookbook titles (with millions of books sold). The success of these cookbooks is based on triple-tested recipes developed in the Mr. Food Test Kitchen using readily available ingredients with easy-to-follow directions, as well as strictly adhering to the Quick & Easy philosophy Art Ginsburg used when he first started on TV over 30 years ago. This philosophy still holds strong today.
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Italian Cream Cake Recipe (with Cake Mix) ????????????????????
My Italian cream cake recipe from cake mix is easy and delicious. This classic Southern Christmas cake is a yellow cake with toasted coconut and pecans, the roasting process bringing out an incredible amount of flavor. The cream cheese frosting has pecans and coconut as well, so all parts of this cake are absolutely full of flavor. If you want to learn how to make Italian cream cake from cake mix, this video is for you!
My Italian cream cake recipe is very easy because it starts with a box of cake mix. Buttermilk is the main liquid, the sourness creating an acidic environment that helps make the cake light and fluffy. Although I usually add a neutral-flavored oil to my layer cakes, I added melted butter to this cake because most traditional recipes from scratch call for butter and / or shortening.
However, most of the flavor in this cake comes from the coconut and pecans. Most classic recipes call for roasted nuts and pecans, so even though you could add these mix-ins straight from the bag and still make a good cake, I highly recommend that you toast the coconut and nuts in the oven since doing so really brings out the flavor. Along with a teaspoon of coconut extract and a small box of vanilla pudding mix, this cake is full of flavor.
Even though a lot of frostings would likely be good on this cake, I followed tradition and used cream cheese icing with toasted pecans and coconut mixed into the frosting. When I started assembling the cake, I realized that the dry coconut and nuts had absorbed a lot of the liquid in the frosting, making the frosting thicker, drier, and harder to spread than normal. A teaspoon or two of milk or cream would have made it easier to spread, but I still managed to frost the cake just fine. Also, when I finally tried the cake and tasted the frosting, I did not think that the cream cheese icing was overly dry. It may have been a bit drier than normal, but not unpleasantly so. The thing happened with the batter: although the coconut and pecans absorbed some of the moisture and made the batter appear a bit dry, the finished product did not seem dry at all. As you can see, making Italian cream cake from a box mix is really easy.
After chilling the cake in the refrigerator for a few hours, I then sprinkled the top with some more coconut and pecans before serving myself the first slice. This was the first time I had ever made an Italian cream cake recipe, as well as the first time I had ever tried the cake, and I was honestly very surprised by how delicious it was. I knew it was going to be good, but I didn't know it was going to be that good. I am sure that ingredients such as butter and coconut extract contributed to the overall flavor, but I felt like the coconut and pecans gave the cake most of its flavor. Describing the flavor of Italian cream cake is very difficult, but I think calling it a coconut pecan cake is the best, easiest way to describe it. The cream cheese frosting was the perfect touch, the tanginess helping to balance out the sweetness of the flaked coconut both in the cake and in the icing itself. The texture was very nice, too: the cake layers were light and fluffy, and the frosting was rich and creamy. Although both the cake and icing seemed a bit dry while making them, when I finally tasted them, both tasted fine.
Honestly, this Italian cream cake recipe from cake mix is the best Christmas cake. Even though roasting the coconut and pecans in the oven takes a few minutes, this cake is surprisingly easy given how delicious it is. In a way, I am a bit surprised that this cake is not more popular. If you are looking to try a unique yet traditional dessert this Christmas, learn how to make Italian cream cake!
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Italian Cream Cake | Italian Cream Cake Recipe
Italian cream cake is much like a carrot cake but, it contains a heavenly combination of finely chopped pecans, coconut, and cream cheese frosting.
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Coconut Cake Recipe:
How To Make Italian Cream Cake Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
5 large eggs, separated
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1 tsp vanilla extract
1 cup chopped pecans
1 cup flaked sweetened coconut
NOTE: I use unsweetened coconut because we don't like anything very sweet
Italian Cream Cake Cream Cheese Frosting Ingredients:
1 cup (2 sticks) butter
16 ounce full fat cream cheese
6 cups powdered sugar
1/2 cups pecans, toasted
1 teaspoon vanilla extract
THIS IS HOW WE DO IT:
*Preheat the oven to 350 degrees.
*Grease and flour three 8x2 inch pans.
*Beat butter at medium speed until softened and smooth.
*Gradually add sugar, beating on medium speed 4 to 5 minutes.
*Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared.
*Add Vanilla extract.
*In a separate bowl, add flour, baking soda, and salt, stir to blend.
*Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture
*Mix at low to medium speed after each addition until blended.
* Add pecans and coconut; using a spoon, stir well.
*Fold in stiffly beaten egg whites. (Beat egg whites at high speed until stiff peaks form)
*Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
*Frost as desired
ENJOY!
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Best Italian Cream Cake Ever, White Cake Mix Toasted Coconut Pecans Cream Cheese
This is the Italian Cake Recipe that I have made for years and boy what a delicious and showcase cake it is! There is never any left if you take it somewhere. This uses a white cake mix so it makes it easy too! Scroll down for recipe and links! This recipe is in Collard Valley Cooks Volume One Cookbook.
A start to a successful cake is the cake layers! Making a cake is simple and easy if you know and understand the baking techniques. For this you can watch our 1st video post. This video is the recipe for my mother's white layers. I show you the ingredients and the order they should be mixed to make the perfect cake layers for decorating. I hope that you make this your go-to recipe for making birthday, special occasions, and showers. The different ways to decorate a round layer cake will be in tutorials to come. You should first start with the basics and work your way up to being a master baker!
Thanks so much for watching Cake Lessons!
If you are interested in buying some of my favorite kitchen items take a look at my CVC website under kitchen links!
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Cake Tips and Advice:
Hard Crust is from high baking temperature or over baking.
Sticky Crust is from too much sugar and under baking
Humped or cracked top of layer- too much flour, too little liquid, over mixing
Soggy bottom layer- too much liquid, eggs not beaten, under mixed
Fallen layer- too much sugar, too much liquid, not enough flour, low temperature on oven setting
Course grain layer - didn't use a soft winter wheat flour, insufficient mixing and low temperature, too much baking powder or soda
Thick, heavy and dense layers - too much liquid, too many eggs, not enough leavening (baking soda) or flour, over mixing, temp too high, Falling Apart: too much sugar, leavening or shortening, under mixing, improper cooling
All About Flour: Cake flour is made from soft winter wheat. All purpose flour is made from spring or winter wheat. Reduce the amount of flour if all-purpose is used for cake flour by 2 tbsp. per cup.
Eggs should always be at room temperature.
Italian Cream Cake
TOAST 1 1/2 CUPS CHOPPED PECANS WITH 7 OZ FLAKED COCONUT TILL GOLDEN BROWN AT 350 DEGREES
1 CUP BUTTERMILK 3 EGGS
1/2 CUP WARM WATER
1/2 STICK BUTTER ROOM TEMP.
1 BOX WHITE CAKE MIX
4 OZ. CREAM CHEESE ROOM TEMP.
1 CUP TOASTED COCONUT/PECANS
1 CUP FLAKED COCONUT
Preheat the oven to 350 degrees.
Beat cream cheese with butter until creamy now add eggs. Mix well. Then add remaining ingredients except toasted coconut and beat on med/low for 1 1/2 minutes. Now add toasted coconut and beat 1/2 minute longer. Divide into 3 well-greased 8” cake pans and bake until set. About 30-35 minutes. Icing:
8 OZ CREAM CHEESE AT ROOM TEMP
1 STICK BUTTER AT ROOM TEMP
1 TBSP. CANNED CREAM
1 TSP. CANNED CREAM
4 1/2 CUPS POWDERED SUGAR
1 CUP TOASTED COCONUT & PECANS
Make icing and ice-cooled layers and top with remaining flaked coconut. This cake must be refrigerated.