Delmonicos Italian Creme Cake Recipe 475

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DELMONICO'S ITALIAN CREME CAKE RECIPE - (4.7/5)



Delmonico's Italian Creme Cake Recipe - (4.7/5) image

Provided by june

Number Of Ingredients 18

Frosting:
2 cups sugar
1/2 cup butter, softened
1/2 cup vegetable oil
5 eggs at room temperature, separated
1 tsp baking soda
1 cup buttermilk at room temperature
2 cups flour
1/2 tsp vanilla
1/2 tsp butter flavoring
1 cup sweetened coconut flakes
1/2 cup finely chopped pecans
2 (8 oz) pkgs cream cheese, softened
1 cup (2 sticks) butter, softened
2 (1 lb) boxes powdered sugar, softened
1 tsp vanilla
1 tsp butter flavoring
3 cups pecans, finely chopped

Steps:

  • To make the cake: Cream sugar, butter and oil. Add egg yolks, one at a time, beating after each addition. Stir baking soda into buttermilk. Add buttermilk, alternately with flour, to batter. Fold in coconut and pecans. Beat egg whites until stiff and gently fold into mixture. Add vanilla and butter flavoring. Pour into 3 greased and floured 9-inch cake pans. Bake in 350 degree oven for 20 to 25 minutes. Cool cake layers on rack before icing. To make frosting: Beat cream cheese and butter until smooth. Gradually beat in sugar. Add vanilla; fold in pecans. Spread frosting between layers, on sides and top of cake.

GRILLED DELMONICO STEAKS



Grilled Delmonico Steaks image

Marinated steaks so tender you can cut with a fork! Friends and family always come running when they know I'm grilling.

Provided by MACAW06

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 3h30m

Yield 4

Number Of Ingredients 11

½ cup olive oil
¼ cup Worcestershire sauce
6 tablespoons soy sauce
¼ cup minced garlic
½ medium onion, chopped
2 tablespoons salt
1 tablespoon pepper
1 tablespoon crushed dried rosemary
3 tablespoons steak seasoning
3 tablespoons steak sauce (e.g. A-1)
4 (10 ounce) Delmonico (rib-eye) steaks

Steps:

  • Combine the olive oil, Worcestershire sauce, soy sauce, garlic, onion, salt, pepper, rosemary, steak seasoning, and steak sauce in the container of a food processor or blender. Process until well blended.
  • Prick steaks on both sides with a fork, and place in a shallow container with a lid. Pour marinade over steaks, cover, and refrigerate at least 3 hours, or overnight.
  • Preheat an outdoor grill for medium heat, or light charcoal, and wait until coals are completely white. Soaked wood chips may be added to the coals when ready for a smoky flavor, if you like.
  • Remove steaks from marinade, and discard the marinade. Lightly oil the grilling surface, and place steaks on the grill. Cover, and grill steaks for about 10 minutes on each side, or to your desired degree of doneness.

Nutrition Facts : Calories 675.6 calories, Carbohydrate 14.8 g, Cholesterol 100.5 mg, Fat 53.6 g, Fiber 1.6 g, Protein 33.7 g, SaturatedFat 14.4 g, Sodium 7322.3 mg, Sugar 3.1 g

ITALIAN CREME CAKE



Italian Creme Cake image

This is a recipe from the church cookbook where I grew up. I have always loved this recipe and had it as my wedding cake. My daughter recently made it for my birthday and it's just too good not to share.

Provided by Maddison

Categories     Dessert

Time 55m

Yield 1 3 Layer Cake, 10-12 serving(s)

Number Of Ingredients 12

1/2 cup oleo (butter or margarine)
5 egg yolks
1 teaspoon baking soda
1 cup buttermilk
3 1/2 ounces angel flake coconut (listed in recipe as small can of coconut)
1 teaspoon vanilla
1 cup chopped nuts (pecan or walnut)
5 egg whites, beat stiff
2 cups sugar
1/2 cup vegetable shortening
2 cups flour
1 recipe cream cheese frosting (see notes)

Steps:

  • Cream oleo and shortening, add sugar, until mixture is smooth. Add egg yolks and beat well. Combine flour, soda and add to creamed mixture alternately with buttermilk. Stir in vanilla, add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour batter into three 9 inch pans. Bake at 350°F for 25 minutes or until done. Cool, frost with cream cheese frosting. Frosting: 1 8oz package cream cheese, 1 box powdered sugar, 1/2 cup chopped pecans, 1/2 stick oleo, 1 tsp vanilla, coconut optional.
  • This recipe is transcribed as written in the book.
  • recipe notes: 1. Grease and flour your 9 inch round baking pans prior to starting the recipe. 2. If you use unsalted butter in the place of "oleo", add 1/2 tsp salt. 3. Let cakes cool completely before frosting. 4. To prepare frosting cream sugar, cream-cheese, butter and vanilla together then add the pecans and maybe 1/2 cup coconut.
  • This is a very nice cake. The frosting is just enough for a light layer all around and in between layers, but it's not overdone.

Nutrition Facts : Calories 507.7, Fat 22.6, SaturatedFat 7.5, Cholesterol 84, Sodium 303.8, Carbohydrate 69.4, Fiber 2.9, Sugar 45.7, Protein 9.1

ITALIAN CREAM CAKE I



Italian Cream Cake I image

This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.

Provided by Chantal

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 14

1 cup butter
5 egg yolks
1 teaspoon baking soda
2 cups all-purpose flour
5 egg whites
2 cups white sugar
1 ½ cups buttermilk
1 cup chopped walnuts
1 cup flaked coconut
1 (8 ounce) package cream cheese
½ cup butter
3 ½ cups confectioners' sugar
1 teaspoon vanilla extract
¼ cup chopped walnuts

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.

Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g

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