Aunt Marys Italian Cream Cake Recipes

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ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM)

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 1 (3-layer) cake, serving 10 t

Number Of Ingredients 16



Italian Cream Cake (From Beth Lott's Mom) image

Steps:

  • Preheat the oven to 325 degrees F 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.

1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts
1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda

AUNT LILLIAN'S ITALIAN CREAM CAKE

My Aunt Lillian gave me a small book of her favorite recipes when I got married. All were handwritten on 3x5 note cards. I cherish these recipes. Her Italian Crème Cake is one of my favorites! To make a lighter version, use non-fat cream cheese and Land O Lakes light butter.

Provided by Vicky McLain

Categories     Cakes

Time 30m

Number Of Ingredients 15



Aunt Lillian's Italian Cream Cake image

Steps:

  • 1. Mix baking soda and buttermilk. Let stand.
  • 2. Cream together sugar, butter and canola oil. Add egg yolks one at a time, beating after each addition. Gradually add flour and buttermilk, alternating between each addition.
  • 3. Separately beat the five egg whites until stiff and fold into batter.
  • 4. Add nuts and coconut, stirring gently.
  • 5. Bake in three greased and floured 9" pans at 325 degrees for 25 minutes, or until done. Let cool.
  • 6. ICING Beat cream cheese and butter until light. Add remaining ingredients and continue to whip until mixed.

1 c buttermilk, fat free
1 tsp baking soda
2 c sugar
1/2 c butter, salted
1/2 c canola oil
5 eggs, separated
1 tsp vanilla extract
1/2 c pecan pieces
1 c coconut flakes
2 c all-purpose flour
ICING
12 oz cream cheese
1 stick butter, plus 2 tablespoons
1 tsp vanilla extract
1 lb powdered suger

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



Aunt Peggy's Italian Cream Cake image

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.

1/2 cup(s) shortening
1 stick(s) olio (
2 cup(s) sugar
5 - eggs, separated
2 cup(s) cake flour
1 teaspoon(s) baking soda
1 cup(s) buttermilk
1 1/3 cup(s) angel flake coconut

ROSE MARY'S ITALIAN CREAM CAKE & FROSTING

This is one of those recipes that everyone loves, you can dress it up, or dress it down. My husband & I were shopping one day & he wanted to pay a lot of money for this cake, & it was only 1 layer with a lot of frosting on top, I told him I could make one, & it would taste a lot better. So I did, & now he loves it. My version is slightly different from the original recipe, I use ALL butter in my version, & also use all purpose & whole wheat flour, the first time by accident, because I didn't have quite enough A P flour. But because it was successful, it became my preferred method to make it.

Provided by Rose Mary Mogan @cookinginillinois

Categories     Cakes

Number Of Ingredients 16



Rose Mary's Italian Cream Cake & Frosting image

Steps:

  • Preheat oven to 350 degrees F. Grease & flour 3- 8inch cake pans, or use non stick cooking spray. Then set aside till needed. Beat egg whites till stiff peaks form, and set aside till needed.
  • Cream butter with sugar until light and fluffy. Add egg yolks one at a time, and beat well after each addition.. Mix flour with baking soda in a small bowl. Mix coconut and chopped nuts together in a medium bowl, and stir till evenly mixed together.
  • Alternately add flour with buttermilk to the creamed mixture. Then add vanilla extract.Add the mixed coconut nut mixture and stir till well blended. Remove beater and fold in stiffly beaten egg whites, and fold into cake batter using a spatula or spoon, being careful to incorporate egg whites into batter by folding from top to bottom and turning bowl as you go, until cake batter is light and all of the egg whites have been incorporated into cake batter.
  • Divide cake batter evenly among the 3 - 8 inch cake pans. Smooth cake batter over the top, and bake in preheated 350 degree F. oven for 25 to 35 minutes till center springs back when lightly touched with finger.
  • Let cool in pans for 10 minutes. Then invert onto cooling racks to cool completely.
  • While cake is cooling prepare frosting. Beat cream cheese & butter until smooth. Add confectioners sugar, gradually, and mix well. Add vanilla & beat until smooth. Stir in pecans and spread on cooled cake. Or you can add nuts to outside of cake & leave frosting plain.

2 stick(s) butter, room temperature
2 cup(s) sugar
5 - extra large eggs, separated room temperature
1 1/3 cup(s) all purpose flour
2/3 cup(s) whole wheat flour
1 teaspoon(s) baking soda
1 cup(s) buttermilk
2 teaspoon(s) vanilla extract (i use madagascar)
2 cup(s) shredded coconut
1 cup(s) chopped pecans
CREAM CHEESE FROSTING
1 package(s) cream cheese, room temperature
1 stick(s) butter, room temperature
1 box(es) powdered sugar (16 ounces)
1 teaspoon(s) vanilla extract
1 cup(s) chopped pecans

ITALIAN CREAM CAKE II

Very delicious cake!

Provided by Cyndi

Categories     World Cuisine Recipes     European     Italian

Yield 10

Number Of Ingredients 16



Italian Cream Cake II image

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.

Nutrition Facts : Calories 967.2 calories, Carbohydrate 116.8 g, Cholesterol 128.4 mg, Fat 53.3 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 15.3 g, Sodium 489.9 mg, Sugar 93 g

½ cup margarine, softened
½ cup shortening
2 cups white sugar
5 egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 ⅓ cups flaked coconut
1 cup chopped pecans
5 egg whites
8 ounces cream cheese
½ cup margarine, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
½ cup chopped pecans

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