Walnut Overload Four Layer Italian Cream Cake Recipes

WALNUT OVERLOAD, FOUR LAYER ITALIAN CREAM CAKE

Steps:

• Cake Directions:.
• Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
• Combine flour and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts. Stiffly beat egg whites in separate bowl and immediately fold into cake batter. Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.
• Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes).
• Cream Cheese Icing Directions:.
• Beat cream cheese until smooth. In separate bowl, combine sugar, very soft butter and vanilla; mix well. Add to cream cheese and beat until smooth. Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.
• Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy!

ITALIAN CREAM CAKE I

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.

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.

BLACK WALNUT LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of 3 greased 9-in. round baking pans with parchment; grease parchment., Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add vanilla and eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition. Fold in walnuts., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat butter and cream cheese until smooth. Beat in vanilla. Gradually beat in confectioners' sugar and enough buttermilk to reach spreading consistency., Spread 1 cup frosting between cake layers. Spread top of cake with an additional 1 cup frosting. Spread remaining frosting in a thin layer over side of cake. Top with additional walnuts and, if desired, orange slices.

HOMEMADE MAKEOVER ITALIAN CREAM CAKE

Steps:

• Line two 9-in. round baking pans with waxed paper. Coat pans with cooking spray and sprinkle with flour; set aside., In a large bowl, beat butter and sugar until crumbly, about 2 minutes. Add 1 egg at a time, beating well after each addition. Beat in applesauce and vanilla (mixture will appear curdled). Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut., Pour into prepared pans. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Sprinkle pecans over top of cake. Store in the refrigerator.

ITALIAN FOUR-LAYER COCONUT CREAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour four 9-inch round cake pans.
• Combine sugar, butter, shortening, and egg yolks in a large bowl; beat with an electric mixer until smooth and creamy. Mix in sifted flour, coconut, buttermilk, walnuts, baking soda, and vanilla extract.
• Beat egg whites in a glass, metal, or ceramic bowl just until stiff peaks form. Fold into the cake batter. Divide batter among the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While the cakes are cooling, combine cream cheese, butter, and vanilla extract for the icing in a large bowl; beat with an electric mixer until smooth and creamy. Gradually mix in powdered sugar until combined.
• Spread icing on the top of each cake and sprinkle with coconut. Stack cakes to make four layers, inserting toothpicks or wooden skewers vertically to keep the cake together. Spread remaining icing on the top and sides and sprinkle with more coconut.

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.

ITALIAN CREAM CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
• Beat egg whites until they form stiff peaks.
• In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
• Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
• Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

ITALIAN CREAM CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease three 9-inch round cake pans and line with waxed paper.
• Mix flour and baking soda together in a small bowl.
• Beat 1/2 cup butter and lard together in a bowl with an electric mixer until creamy. Add sugar; beat until smooth. Add egg yolks one at a time, beating well after each addition. Add flour mixture in 3 batches, alternating with buttermilk, beating batter briefly after each addition.
• Fold 1 cup pecans, coconut, and 1 tablespoon vanilla extract into the batter.
• Beat egg whites with clean beaters in a glass, metal, or ceramic bowl until stiff peaks form. Fold into batter. Divide batter among prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 minutes. Cool in pans, about 5 minutes. Invert cakes onto cooling racks; let cool completely, 25 to 30 minutes.
• Beat cream cheese and 1/4 cup butter in a bowl with an electric mixer until creamy. Add confectioners' sugar and 1 tablespoon vanilla extract; beat frosting until smooth.
• Spread a thin layer of frosting between cooled cake layers. Frost sides and top of cake. Sprinkle 1/2 cup pecans on top.