Chocolate Italian Cream Cake Recipes

INCREDIBLY DELICIOUS ITALIAN CREAM CAKE

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.

CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325*.
• Grease and flour three 8-inch layer pans; set aside.
• Separate eggs.
• Beat egg whites until stiff; set aside.
• Cream butter and shortening.
• Gradually add sugar to creamed butter, beating well.
• Add egg yolks, one at a time, beating until blended after each addition.
• In a separate bowl, combine flour, cocoa, and baking soda; add to butter mixture, alternating with buttermilk, beginning and ending with flour.
• Beat at low speed until blended.
• Mix in vanilla.
• Stir in coconut and pecans.
• Fold in egg whites.
• Pour batter into prepared layer pans.
• Bake in hot oven for 25-30 minutes.
• Cool in pans for 10 minutes, then remove to wire racks and cool completely.
• For frosting, beat cream cheese, butter, vanilla, and cinnamon until blended.
• Sift powdered sugar and cocoa; gradually add to butter mixture alternating with buttermilk, beginning and ending with powdered sugar mixture.
• Beat at low speed for about 2 minutes until well blended and fluffy.
• Stir in pecans.
• Frost cooled layers with frosting, and garnish with whole pecans.

ITALIAN CREAM CAKE

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.

CHOCOLATE ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup pecans.

CHOCOLATE ITALIAN CREAM CAKE RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs. 2. Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla. 3. Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans. 4. Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans. 5. Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides. 6. To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla. ALL RIGHTS RESERVED © 2011 Allrecipes.com Printed from Allrecipes.com 3/6/2011 Nutrition Information Servings Per Recipe: 10 Calories: 867 Amount Per Serving Total Fat: 42.4g Cholesterol: 181mg Sodium: 409mg Amount Per Serving Total Carbs: 117.3g Dietary Fiber: 2.8g Protein: 9.6g

DREAM CHOCOLATE ITALIAN CREAM CAKE

Steps:

• DIRECTIONS
• • Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch round cake pans. Separate the eggs.
• • Cream 1/2 cup of the butter, shortening and sugar together. Add egg yolks, one at a time, beating after each addition. Stir in 1 teaspoon of the vanilla.
• • Sift soda, flour and 1/4 cup cocoa together. Add alternately with buttermilk to the creamed mixture, beginning and ending with dry ingredients. Stir in the coconut and 1 cup of the chopped pecans.
• • Beat the egg whites until stiff peaks form and fold into the batter. Pour batter into the prepared cake pans.
• • Bake at 325 degrees F (165 degrees C) for 25 to 30 minutes. Let cakes cool completely before frosting between layers and on sides.
• • To Make Frosting: Cream the cream cheese and butter together. Sift confectioner's sugar and 1/4 cup cocoa, beating in a little at a time until well-creamed. Add 1 teaspoon vanilla and 1 cup 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.