Aunt Toms Italian Cream Cake Recipes

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AUNT TOM'S ITALIAN CREAM CAKE



Aunt Tom's Italian Cream Cake image

Provided by Debbie Arnold

Categories     Cake     Mixer     Egg     Dessert     Bake     Cream Cheese     Coconut     Pecan     Gourmet     Louisville     Kentucky

Number Of Ingredients 17

For cake layers
2 cups granulated sugar
1 1/2 cups vegetable shortening, softened
1 stick (1/2 cup) margarine, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
2 cups sweetened flaked coconut
1 cup chopped pecans
For frosting
an 8-ounce package cream cheese, softened
1 stick (1/2 cup) margarine, softened
1 teaspoon vanilla
a 1-pound box confectioners' sugar

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.

ICED ITALIAN CREAM CAKE



Iced Italian Cream Cake image

Provided by Trisha Yearwood

Categories     dessert

Time 50m

Yield 12 servings

Number Of Ingredients 16

1/2 cup (1 stick) unsalted butter, plus more for greasing
2 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/2 cup vegetable shortening
2 cups sugar
5 large eggs, separated
1 cup buttermilk, well shaken
1 teaspoon vanilla extract
1/2 cup chopped pecans
1 cup sweetened shredded coconut
Cooking spray
8 ounces cream cheese, at room temperature
4 tablespoons (1/2 stick) butter, at room temperature
1 pound confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped pecans

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
  • Sift the flour and baking soda together and set aside.
  • With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
  • In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
  • Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
  • For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
  • When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.

ITALIAN CREAM CAKE



Italian Cream Cake image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 12-15 servings

Number Of Ingredients 19

CAKE:
Crisco® Flour No-Stick Spray
1 cup Crisco® All-Vegetable Shortening or 1 stick Crisco® All-Vegetable Shortening Sticks
2 cups sugar
5 large eggs, separated
1 tsp. vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups buttermilk
1 1/2 cups flaked coconut (4 oz.)
1 cup finely chopped pecans
CREAM CHEESE FROSTING:
12 oz. cream cheese or 1 1/2 (8 oz.) pkgs., softened
6 cups powdered sugar
1 1/2 tsps. vanilla extract
1/2 cup butter, softened
3/4 cup flaked coconut, if desired
1/4 cup chopped pecans, if desired

Steps:

  • For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
  • COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
  • BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
  • For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

AUNT JUDY'S ITALIAN CAKE



Aunt Judy's Italian Cake image

Number Of Ingredients 10

1 (18 1/4-ounce) box fudge marble cake mix
2 pounds ricotta cheese
4 eggs
1 cup sugar
1 teaspoon vanilla extract
------------------------------
Topping:
1 (3-ounce) package chocolate fudge pudding
1 cup milk
1 (12-ounce) container Cool Whip

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.

Nutrition Facts : Nutritional Facts Serves

AUNT MARY'S ITALIAN CREAM CAKE



Aunt Mary's Italian Cream Cake image

This is a fantastic cake. I got the recipe from a great-aunt who can cook absolutly ANYTHING. It is not terribly sweet, butI have never heard any complaints!

Provided by Smiling in Texas

Categories     Dessert

Time 45m

Yield 1 3 layer cake

Number Of Ingredients 10

1 teaspoon baking soda
1 cup buttermilk
5 eggs, seperated
2 cups sugar
1/2 cup butter
1/2 cup shortening
2 cups flour, sifted
1 teaspoon vanilla
1 cup pecans, chopped
4 ounces coconut

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.

Nutrition Facts : Calories 6156.1, Fat 375.5, SaturatedFat 165, Cholesterol 1311.3, Sodium 2566.9, Carbohydrate 646.9, Fiber 35.7, Sugar 427.2, Protein 84.2

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE



Incredibly Delicious Italian Cream Cake image

This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.

Provided by Rory

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 12

Number Of Ingredients 17

1 cup buttermilk
1 teaspoon baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese
½ cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
  • In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
  • Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
  • To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Nutrition Facts : Calories 766.7 calories, Carbohydrate 98 g, Cholesterol 139.8 mg, Fat 39.7 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 20.4 g, Sodium 397.2 mg, Sugar 78.5 g

AUNT JUDY'S ITALIAN CAKE



Aunt Judy's Italian Cake image

Number Of Ingredients 10

fudge marble cake mix (Duncan Hines)
2 pounds ricotta cheese
4 eggs
1 cup sugar
1 teaspoon vanilla extract
------------------------------
TOPPING:
1 (3-ounce) package instant chocolate fudge pudding
1 cup milk
1 (12-ounce) container Cool Whip

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.

Nutrition Facts : Nutritional Facts Serves

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