Best 6 Italian Cream Cakecooks Country Recipes

ITALIAN CREAM CAKE I

Steps:

• 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.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)

Steps:

• Preheat oven to 325 degrees F.
• For cake: Cream butter, shortening and sugar.
• Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
• Add sifted flour into batter, alternating with the buttermilk mixture.
• Add vanilla, coconut and chopped pecans.
• Beat egg whites and fold into batter.
• Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
• Bake for 45 minutes, or until cake tests done.
• Remove from oven, cool completely before frosting.
• For frosting: Beat cream cheese and butter.
• Add vanilla, powdered sugar, and pecans.
• Continue to beat until you get a spreading consistency.

ITALIAN CREAM CAKE COOKIES

Steps:

• Combine butter and sugar in a large bowl; beat with an electric mixer on high speed until creamy, about 2 minutes. Add egg yolks, vanilla, and almond extract; beat until combined. Add flour and salt; mix until just combined. Stir in coconut, making sure it is evenly distributed throughout the dough. Refrigerate dough for about 30 minutes.
• Meanwhile, make the frosting. Beat cream cheese and butter together until creamy. Add vanilla and almond extract, then gradually stir in powdered sugar until frosting is creamy. Stir in coconut. Refrigerate icing to infuse the flavors, about 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Beat egg whites in a small bowl until bubbly and frothy. Pour pecans into a shallow bowl.
• Shape the cookies by rolling the cold dough into 1-inch balls. Dip dough into the egg whites then roll in the pecans until covered. Arrange on the prepared baking sheets. Gently press down with your thumb to make a small well in the center of each cookie.
• Bake in the preheated oven until slightly firm, about 15 minutes. Allow to cool on the baking sheets for a few minutes to firm up. Move cookies to a wire rack. Cool completely before filling with frosting.

ITALIAN CREAM CAKE(COOK'S COUNTRY)

Steps:

• For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line with parchment paper, grease parchment, then flour pans. Process coconut in food processor until finely ground, about 1 minute. Combine coconut, buttermilk, and vanilla in 2-cup liquid measuring cup and let sit until coconut is slightly softened, about 10 minutes; reserve.
• Combine flour, baking powder, salt, and baking soda in bowl. Using stand mixer fitted with paddle, beat butter, shortening, and sugar on medium-high speed until pale and fluffy, about 3 minutes. Add eggs, one at a time, and beat until combined. Reduce speed to low and add flour mixture in 3 additions, alternating with 2 additions of reserved coconut-buttermilk mixture, scraping down bowl as needed. Add ¾ cup pecans and give batter final stir by hand.
• Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 28 to 32 minutes. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream of coconut, vanilla, and salt and beat until smooth, about 30 seconds. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Refrigerate until ready to use.
• When cakes are cooled, spread 1½ cups frosting over 1 cake round. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Press remaining pecans onto sides of cake. Serve. (Cake can be refrigerated for up to 2 days. Bring to room temperature before serving.).

ITALIAN CREAM-FILLED CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

ITALIAN CREAM CAKE

Steps:

• In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.