AUNT PEGGY'S ITALIAN CREAM CAKE
My Aunt Peggy died in 2009. I thankfully got two of her recipe boxes after she passed. They contained both some of her recipes and my grandmother's recipes. I found this recipe in one of the boxes. My mom talks about how much she enjoyed Aunt Peggy's Italian Cream Cake. I surprised her and made this cake for her birthday. It is delicious! Definitely a recipe I will treasure!
Provided by Alexa Silva @arsilva
Categories Cakes
Number Of Ingredients 8
Steps:
- Cream the shortening, butter, and sugar. Add 5 egg yolks one at a time, beating well. Add the cake flour, baking soda, buttermilk, and flaked coconut.
- Beat the 5 egg whites until stiff peaks form. Fold into the batter mixture. Bake in 3 layers at 350 degrees for 25-30 minutes.
- Icing Cream together 8oz cream cheese, 1 box of powdered sugar, 1 stick of butter, and 1 teaspoon vanilla. Ice the cooled cake layers. Sprinkle the top of the cake with 1/2 cup of slivered almonds or chopped walnuts.
AUNT JUDY'S ITALIAN CAKE
Number Of Ingredients 10
Steps:
- Mix cake mix per instructions on box. Put into greased 9x13-inch pan, but do not bake yet. Mix ricotta cheese, eggs, sugar, and vanilla together. With large spoon, spoon the cheese mixture over top of cake. It should cover the entire surface. Bake at 350° for 1 hour and 5 minutes. Let cool well! Topping: Mix pudding with milk and add Cool Whip. Spread on cake as frosting. This cake is best when baked the day before needed. Refrigerate.
Nutrition Facts : Nutritional Facts Serves
AUNT TOM'S ITALIAN CREAM CAKE
Steps:
- Make cake layers:
- Preheat oven to 375°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
- In a bowl with an electric mixer beat together sugar, shortening, and margarine until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
- Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
- Make frosting:
- In a bowl with an electric mixer beat together cream cheese, margarine, and vanilla until smooth. Gradually beat in confectioners' sugar, beating until creamy.
- Stack cake layers on a cake plate, spreading about 1/2 cup frosting between each layer. Spread remaining frosting on top and side of cake.
AUNT JUDY'S ITALIAN CAKE
Number Of Ingredients 10
Steps:
- Mix cake mix per instructions on the box. Put into 9x13-inch pan, but do not bake yet. Mix ricotta cheese, eggs, sugar, and vanilla together. With large spoon, spoon the cheese mixture over the top of the cake batter. It should cover the entire surface. Bake at 350° for 1 hour and 5 minutes. Let cool well! Topping: Mix pudding with 1 cup milk and add this to Cool Whip. Spread on the cake as frosting. This cake is best when baked the day before needed. Refrigerate.
Nutrition Facts : Nutritional Facts Serves
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