Aunt Judys Italian Cake Recipes

AUNT MARY'S ITALIAN CREAM CAKE

Steps:

• Combined baking soda and buttermilk and let stand for a few minutes.
• Cream sugar, butter, and shortening.
• Add egg yolks one at a time, beating well after each addition.
• Add buttermilk mixture and flour alternately until combined.
• Stir in vanilla.
• Beat egg whites until stiff.
• Fold stiff egg whites into batter along with coconut and pecans.
• Evenly divide mixture between 3 well greased and floured, 9 inch pans.
• Bake at 325 for 25 minutes or until a toothpick comes out cleanly.
• Top each layer with 'Aunt Mary's Cream Cheese Frosting' and sprinkle on pecans.

AUNT TOM'S ITALIAN CREAM CAKE

Steps:

• Make cake layers:
• Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
• In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
• Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
• Make frosting:
• In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.
• Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.

AUNT JUDY'S ITALIAN CAKE

Steps:

• Mix cake mix per instructions on the box. Put into 9x13-inch pan, but do not bake yet. Mix ricotta cheese, eggs, sugar, and vanilla together. With large spoon, spoon the cheese mixture over the top of the cake batter. It should cover the entire surface. Bake at 350° for 1 hour and 5 minutes. Let cool well! Topping: Mix pudding with 1 cup milk and add this to Cool Whip. Spread on the cake as frosting. This cake is best when baked the day before needed. Refrigerate.

AUNT JUDY'S CHRISTMAS BREAD

Steps:

• Mix water, yeast, and 1 tablespoon sugar together in a small bowl until yeast is raised and bubbly, 5 to 10 minutes.
• Cream butter and 1 cup sugar together in the bowl of an electric stand mixer. Pour in warm milk and add yeast mixture, eggs, and salt; mix together. Mix in flour until just incorporated; do not knead dough.
• Move dough to a large bowl and cover with a towel. Let rise until doubled in size, about 1 1/2 hours. Punch dough down and let rise for another 45 minutes.
• While dough is rising, heat milk for pastry filling in a medium saucepan until warm, 2 to 3 minutes. Whisk in 3 tablespoons flour gradually. Beat egg yolk in a separate bowl and add a little of the warm milk mixture to temper it; whisk yolk mixture into milk mixture. Mix in sugar and salt. Cook until thickened, stirring constantly, about 5 minutes.
• Let cool to room temperature, about 5 minutes. Cover the top with plastic wrap, touching the filling, to prevent skin from forming. Refrigerate until cool, 20 to 30 minutes.
• Meanwhile, make almond filling by mixing butter, sugar, and almond extract together in a bowl until blended. Set aside.
• Make nut crumb filling by crumbling flour, sugar, walnuts, and butter together in a bowl. Set aside.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 half sheet pans with parchment paper or silicone mats.
• Divide the dough and fillings in 1/2 for 2 loaves. Set aside a small amount of nut filling to sprinkle on top of loaves.
• Roll out 1/2 of the dough onto 1 of the prepared pans into a rectangle that fills the pan. Spread cream filling lengthwise down the middle 1/3 of the dough, leaving about 1 inch free on each short end. Sprinkle almond filling on top of cream, followed by nut crumb filling.
• Make diagonal cuts into the dough on either side of the filling down each side, about 2 inches apart; don't cut too close to filling or it will leak out. Fold dough strips across the top of the filling, alternating each side, to make a braid. Tuck the 2 short ends into the braid to prevent leaking. Brush with reserved egg white and sprinkle with 1/2 of the reserved nut crumb filling. Repeat for second loaf.
• Bake loaves in the preheated oven until golden, 20 to 30 minutes.
• Remove from the oven and let cool for at least 20 minutes. Slice and serve.

AUNT NUN'S CAKE

Steps:

• Begin with the frosting.
• In a 2-3 Quart saucepan place 1 1/2 cup sugar, 6 tsp flour, 1 1/2 cup milk and 2 beaten eggs. Cook over medium heat stiring constantly with a wisk until mixture reaches a pudding texture. Let cool and put the pan in the regrigerator.
• Cake:.
• Put 1 1/2 cup sugar and 1/2 cup cocoa in mixing bowl and mix well.
• Add 1/2 cup shortening and 2 well beaten eggs and continue mixing.
• Add 1/4 tsp salt, 1 tsp vanilla,.
• Aternately mix in 1 cup buttermilk, 2 cups flour until blended (don't over mix).
• Add 1/2 cup hot water and 1 tsp baking soda.
• Beat well and pour in greased and floured cake pans.
• Bake at 350 degrees for 35 - 40 min until a toothpick inserted in the center comes out clean.
• Allow cake to cool completely.
• Bring back the icing pan and in mixer bowl add 4 sticks of margerine and 2 tsp vanilla.
• Whip up to the consistance of icing and apply to cake.

AUNT CONNIE'S COCONUT CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease a 10-inch tube pan.
• Combine flour, salt, and baking soda in a bowl.
• Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
• Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
• Gradually stir flour mixture into egg mixture, mixing until just incorporated.
• Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
• Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
• Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
• Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

AUNT JUDY'S ITALIAN CAKE

Steps:

• Mix cake mix per instructions on box. Put into greased 9x13-inch pan, but do not bake yet. Mix ricotta cheese, eggs, sugar, and vanilla together. With large spoon, spoon the cheese mixture over top of cake. It should cover the entire surface. Bake at 350° for 1 hour and 5 minutes. Let cool well! Topping: Mix pudding with milk and add Cool Whip. Spread on cake as frosting. This cake is best when baked the day before needed. Refrigerate.