Old Pecan Streets Italian Cream Cake Recipes

ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350F. Grease and flour 3 9-inch round cake pans. Set aside.
• In a large bowl, beat butter and shortening together until well-combined.
• Add granulated sugar, and beat until light and fluffy.
• Beat in egg yolks, vanilla, and almond extract, scraping down the bowl as needed.
• Add half of the flour and all of the baking soda. Stir in until just combined.
• Mix in buttermilk.
• Stir in remaining half of the flour until just combined.
• Mix in coconut and pecans until incorporated.
• In a separate bowl, beat egg whites until stiff peaks form.
• Fold one-third of the egg whites into batter.
• Fold in remaining beaten egg whites.
• Gently spoon batter into prepared pans.
• Bake 20-25 minutes, or until a wooden toothpick inserted in the center comes out clean.
• Cool 10 minutes in the pan, and then remove cakes to wire rack to cool completely.
• For frosting, beat cream cheese and butter together until smooth.
• Add powdered sugar, vanilla, and almond extract, and mix on low for 30 seconds, or until powdered sugar is just incorporated.
• Increase speed to medium-high and beat until fluffy.
• Spread frosting over layer of cake and then top with pecans.
• Repeat with remaining layers, frosting, and pecans.⁴
• Refrigerate before serving, and cover and chill any leftovers.

ITALIAN CREAM CAKE

Steps:

• Preheat oven to 350˚F. Grease a 9x13 pan by spraying it with cooking spray and then setting it aside.
• In a large bowl, use an electric mixer to cream together the shortening, butter, and sugar until light and fluffy. Add the eggs and beat well until smooth, scraping sides as needed (about two minutes).
• In a separate small bowl, stir together the flour and baking soda. Add the flour mixture and buttermilk to the egg mixture and mix until well blended and completely smooth (about two more minutes). Add in the coconut and vanilla extract and mix until well incorporated.
• Pour the cake batter into the prepared pan. Bake at 350 for 40-45 minutes or until a toothpick inserted in the center comes out clean.

OLD PECAN STREETS ITALIAN CREAM CAKE

Steps:

• Grease and flour 2 nine-inch round pans.
• In a large mixing bowl, cream margarine with white sugar.
• Add the egg yolks one at a time, beating after each addition.
• Sift together flour and soda.
• Alternate adding the dry ingredients into the creamed mixture with buttermilk.
• Add the walnuts, coconut, and vanilla.
• Beat the egg whites until stiff and fold them into the batter.
• Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven.
• Remove from oven and allow to cool.
• While cake is cooling, make the cream cheese icing.
• Cream butter with cream cheese.
• Add powdered sugar; mix well.
• Add vanilla and beat until smooth.
• Place one cake layer on a cake plate, and ice the top.
• Cover with the second cake layer.
• Ice the sides and top of the cake.

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.

ITALIAN CREME LAYER CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease three 9 inch, round cake pans. Combine soda and buttermilk, and let stand a few minutes.
• In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.
• Pour batter into prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Cream Cheese Frosting: Beat together cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cooled cake with cream cheese frosting.

COCONUT ITALIAN CREAM CAKE

Steps:

• Place egg whites in a small bowl; let stand at room temperature 30 minutes., Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut and pecans., With clean beaters, beat egg whites on medium speed until stiff peaks form. Gradually fold into batter. Transfer to prepared pans. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough cream to reach spreading consistency. Spread frosting between layers and over top and sides of cake. Sprinkle with pecans and, if desired, coconut. Refrigerate leftovers.