Aunt Marys Italian Cream Cake 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-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.

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 MARY'S VANILLA FROSTING

Steps:

• Combine butter or margarine, shortening, confectioners' sugar, flour, vanilla, and milk in a mixing bowl. Whip all ingredients until fluffy.

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.