Parkland Hospital Italian Cream Cake Recipes
PARKLAND HOSPITAL ITALIAN CREAM CAKE
This is the world famous Italian cream cake from Parkland Hospital in Dallas TX. Sold every Thursday.
Provided by lauren losefast
Categories Dessert
Time 1h15m
Yield 360 slices, 360 serving(s)
Number Of Ingredients 15
Steps:
- For cake: cream margarine, oil and sugar.
- add egg slowly, beating after each addition. scrape down bowl.
- Add sifted flour and baking soda into creamed mixture, alternately with buttermilk, and scrape down bowl.
- add vanilla, coconut, and chopped pecans.
- Pour into greased 9 inch cake pan (24 oz per pan) and bake at 300 x 45 minutes. cool.
- For icing: cream softened cream cheese and margarine. Add Vanilla extract, powdered sugar, and chopped pecans. Beat until spreading consistency. Frost cooled cake.
Nutrition Facts : Calories 702.6, Fat 39.2, SaturatedFat 10.8, Cholesterol 62.7, Sodium 370.6, Carbohydrate 84.5, Fiber 2.2, Sugar 66.9, Protein 6.4
ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
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.
ITALIAN CREAM CAKE I
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
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
ITALIAN CREAM CAKE
This is a combination of a few zaar Italian Cream cake recipes. I couldn't decide so I combined them. I am doing this so I can cut down on the size of the cake so we don't eat it all after serving it. 30-35 minutes for 9" rounds or 35-45 mins 13x9 pan. The frosting recipe has been doubled. Store in refrigerator.
Provided by Chef Johnsonville
Categories Dessert
Time 1h20m
Yield 2 9, 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Beat at shortening and margarine at medium speed with an electric mixer until fluffy.
- Gradually add sugar, beating well until smooth.
- Separate eggs. Add yolks, one at a time, beating until well blended after each egg. Holding back the egg whites.
- Add vanilla, beat until blended.
- Combine soda and flour, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Stir in coconuts and pecans if desired.
- Beat egg whites until stiff peaks form, fold into batter.
- FROSTING:.
- Beat together cream cheese and margarine.
- Add powdered sugar and vanilla.
- Frost cake and top with pecans.
Nutrition Facts : Calories 1225.1, Fat 64.2, SaturatedFat 18.9, Cholesterol 156.6, Sodium 641.5, Carbohydrate 156.3, Fiber 1.5, Sugar 130.9, Protein 10.9
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