Moms Italian Cream Cake Recipes

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)

Steps:

• Preheat oven to 325 degrees F.
• For cake: Cream butter, shortening and sugar.
• Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
• Add sifted flour into batter, alternating with the buttermilk mixture.
• Add vanilla, coconut and chopped pecans.
• Beat egg whites and fold into batter.
• Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
• Bake for 45 minutes, or until cake tests done.
• Remove from oven, cool completely before frosting.
• For frosting: Beat cream cheese and butter.
• Add vanilla, powdered sugar, and pecans.
• Continue to beat until you get a spreading consistency.

MOM'S ITALIAN CREAM CAKE

Steps:

• Preheat oven to 325 degrees.
• Combine baking soda and buttermilk, let stand a few minutes.
• Cream sugar, butter, and shortening.
• Add egg yolks, one at a time, beating well after each addition.
• Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
• Place this mixture in a separate bowl.
• Wash and dry the mixing bowl.
• Beat egg whites until stiff.
• Fold egg whites into batter.
• Stir in pecans and coconut (gently).
• Bake in 3 (9 inch) greased, floured layer pans.
• Bake about 25 minutes, or until cake looks done.

ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM) RECIPE

Steps:

• Preheat the oven to 325 degrees and grease and flour 3 (9-inch) cake pans. In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients. In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top. While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake. This recipe yields 1 (3-layer) cake; 10 servings.