I am not one for birthday cakes. Mainly because I am not one for sweets. I like them, but I am a carbo kind of girl. Love the cheese and crackers. But one cake I love is the Italian Cream Cake. This year, I decided to make my own and it was delicious. I used the recipe out of my Kitcheaid mixer book:) Have I said how much I love my new mixer??? It is a limited edition model you can only buy at Williams-Sonoma.
I did not take all the usual pics, but there are a few pics to look at. The only difference was that I used regular cream cheese for the icing basically because I bought the wrong kind, lol. It still tasted yummy.
Italian Cream Cake
5 eggs, separated
1/2 c of butter
1/2 c of shortening
1 1/2 c of sugar
2 c of all-purpose flour
1t of baking soda
1 c buttermilk
1 t of coconut
1 c of chopped pecans
Cream Cheese Frosting
4 c powdered sugar
1 pkg light cream cheese (8 oz)
1/2 c of butter, softened
1 t vanilla
Place egg whites in mixer bowl. Using the whipping attachment, whip at high speed for 2-3 min, until egg whites are stuff but not dry. Place them in another bowl.
Place butter, shortening and sugar in mixer and use the flat beater on speed 4 for about 2 1/2 minutes-until light and fluffy. Cont on speed 4, add egg youlks, one at a time, mixing about 15 seconds after each one. Stop and scrape bowl.
Mix flower and baking soda, then add half to sugar mixture in bowl. Turn to speed 2 and mix about 30 seconds. Add buttermilk, vanilla and remaining flour mixture. Gradually turn back to speed 4 and beat about 1 minute.
Add coconut and pecans. Turn to STIR speed and mix until just blended. Remove bowl and gengly fold in beaten egg whites with spatula. Pour batter into greased and floured 13 x9x2 baking pan. Bake at 350 F for 40-50 minutes, or until toothpick inserted in center comes out clean. Cool completely on wire rack. Spread with Cream Cheese Frosting.
15 servings-best if chilled overnight or for at least a few hours.
Place all ingredients in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 2 and mix about 30 seconds, or until blended. Stop and scrap bowl. Turn to Speed 4 and beat about 2 minutes or until smooth and creamy. Spread on cooled cake.
2 Comments on “Tasty Tuesday: Italian Cream Cake”
That sounds absolutely yummy!
Melissa, the pictures say they disappear quickly :)It looks and sounds wonderful. Again thank you for sharing this great recipe.
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