ICED ITALIAN CREAM CAKE
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.
- Sift the flour and baking soda together and set aside.
- With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolks one at a time, beating well between each addition. With the mixer on medium speed, add the flour and buttermilk alternately, beginning and ending with buttermilk. Add the vanilla, coconut and nuts, and stir well to incorporate.
- In a separate bowl with clean beaters, whip the egg whites to stiff peaks. Gently fold the beaten egg whites into the batter, just until blended.
- Pour the batter into the prepared pans and bake for 25 minutes. Test for doneness by touching the top of the cake with your finger. The cake is done if it bounces back up. Cool the layers on wire racks sprayed with cooking spray to prevent sticking.
- For the frosting: With an electric mixer, beat the cream cheese with the butter on high speed until fluffy. Reduce the speed to medium and blend in the sugar and vanilla. Beat well until the frosting is smooth.
- When the cake is completely cool, spread the frosting between the layers and on the sides and top of the cake. Sprinkle on the nuts.
ITALIAN CREAM CHEESE CAKE WITH RASPBERRY SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 5h40m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the Cream Cheese Cake:
- Preheat oven to 350 degrees F.
- Wrap a 9-inch springform pan with aluminum foil. In a medium bowl, mix both cookie crumbs and the melted butter together. Press crumb mixture in bottom of pan and refrigerate until firm.
- In a large bowl, beat ricotta and cream cheese together with an electric hand mixer until smooth. Add the eggs, sugar, salt, and vanilla extract, mix well.
- Allow to sit for a few minutes so the bubbles can surface. Mix again until smooth. Pour the filling into the springform pan. Tap pan on the counter to remove any air bubbles in cake mixture. Place pan into a large roasting pan and fill with 1-inch of water. Place in the oven and bake until filling is set and the top is golden brown, about 1 hour 20 minutes. Remove and let cool. Refrigerate a few hours or overnight before serving.
- For the raspberry sauce:
- In a food processor, combine berries, sugar and brandy. Place into a bowl, cover with plastic wrap and refrigerate.
- When ready to serve, remove the side of the springform pan and place cake on a serving plate. Spoon the raspberry sauce on the top of the cheesecake and serve.
ITALIAN CREAM CAKE (OLD FAMILY RECIPE)
This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments!
Provided by Kim D.
Categories Dessert
Time 1h5m
Yield 14 serving(s)
Number Of Ingredients 15
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 CREAM CHEESE CAKE
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.
ITALIAN CREAM CHEESE CAKE
A very delicious cake. The family loves it at family gatherings. Very moist with a nutty flavor.
Provided by tabatha
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 18
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9x1.5-inch cake pans.
- Beat margarine, shortening, and white sugar together in a large bowl with an electric mixer until light and fluffy; add egg yolks one at a time, thoroughly beating each yolk into the butter mixture before adding the next.
- Mix flour and baking soda together in a bowl; alternately stir portions of flour mixture and buttermilk into the butter mixture, mixing until just incorporated into a cake batter. Stir 1 cup nuts, coconut, and 1 teaspoon vanilla extract into the batter.
- Beat egg whites in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold egg whites into the batter; pour into prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Beat cream cheese and butter together in a bowl until smooth. Beat confectioners' sugar and 1 teaspoon vanilla extract into the cream cheese mixture until smooth; spread over completely cooled cakes; garnish with 1/4 cup nuts.
Nutrition Facts : Calories 523.1 calories, Carbohydrate 65.7 g, Cholesterol 77.9 mg, Fat 27.2 g, Fiber 2.1 g, Protein 6.9 g, SaturatedFat 9.9 g, Sodium 315.3 mg, Sugar 50.7 g
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 CHEESE AND RICOTTA CHEESECAKE
This is my grandmother's cheesecake recipe passed down to my entire family. It's the best. I can't believe I'm sharing it, but everyone needs to know how to make an authentic Italian cheesecake. It is creamy and not thick, which is why our family LOVES it! For best results, do NOT substitute any ingredients with low-fat unless you've made it before and want to experiment.
Provided by April Caudle
Categories World Cuisine Recipes European Italian
Time 6h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
- Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, flour, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.
- Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.
Nutrition Facts : Calories 703.5 calories, Carbohydrate 49.8 g, Cholesterol 228 mg, Fat 50.1 g, Fiber 0.1 g, Protein 16.1 g, SaturatedFat 30.7 g, Sodium 384.2 mg, Sugar 38.2 g
INCREDIBLY DELICIOUS ITALIAN CREAM CAKE
This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.
Provided by Rory
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
- In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
- Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
- To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Nutrition Facts : Calories 766.7 calories, Carbohydrate 98 g, Cholesterol 139.8 mg, Fat 39.7 g, Fiber 2.1 g, Protein 8.2 g, SaturatedFat 20.4 g, Sodium 397.2 mg, Sugar 78.5 g
ITALIAN CAKE WITH COCONUT CREAM CHEESE FROSTING
This Italian cake with coconut cream cheese frosting is a family Christmas favorite.
Provided by qabowman
Time 1h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- Cream sugar and butter for cake in a large bowl. Beat in egg yolks, one at a time, until incorporated.
- Sift flour, baking soda, and salt together in a separate bowl; gradually add to wet ingredients. Slowly add buttermilk and vanilla; mix well. Stir in coconut and pecans.
- Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the cake batter, and pour into the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 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, then transfer to the refrigerator or freezer while you make the frosting.
- Combine cream cheese and butter for frosting in a large bowl; beat with an electric mixer until creamy. Add vanilla. Slowly add in powdered sugar and mix to desired consistency. Mix in 1 cup shredded coconut, reserving the rest to decorate the sides of the cake. Place frosting in the refrigerator for 5 minutes.
- Frost the tops of each cake layer, then stack the layers and frost the sides. Press reserved coconut onto the sides of the cake.
Nutrition Facts : Calories 615.5 calories, Carbohydrate 83.5 g, Cholesterol 100.4 mg, Fat 30.6 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 17.1 g, Sodium 210.6 mg, Sugar 72.2 g
ITALIAN CREAM CAKE
Make and share this Italian Cream Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add egg yolks, one at a time, beating until well blended after each addition.
- Add vanilla; beat until blended.
- Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in coconut.
- Beat egg whites until stiff peaks form; fold into batter.
- Pour batter into three greased and floured 9-inch round baking cakepans.
- Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans, and cool on wire racks.
- Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake.
- Nutty Cream Cheese Frosting: Beat cream cheese, butter, and vanilla at medium speed with and electric mixer until creamy.
- Add sugar, beating at low speed until blended.
- Beat at high speed until smooth; stir in pecans.
Nutrition Facts : Calories 767, Fat 41.2, SaturatedFat 18.7, Cholesterol 139.8, Sodium 373.6, Carbohydrate 94, Fiber 2.1, Sugar 75.2, Protein 7.8
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
A NEW YORKER'S REAL ITALIAN CHEESECAKE
WARNING: once you eat this you will NEVER be able to eat any other cheesecake as long as you live! But it is so worth it! YUMMY! As I cheesecake lover, I am almost bummed to have eaten this because after tasting it no other cheesecake ever compares to its superior taste!
Provided by AZRoxy63
Categories Cheesecake
Time 4h45m
Yield 12 slices, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Wrap the outside of a 10-inch springform pan with foil to prevent water from seeping in while baking.
- Mix sugar, crumbs, and melted butter together well to form crust.
- Press this mixture into the bottom of the springform pan and up the sides until you run out.
- Bake crust for about 7-10 minutes or until golden brown.
- Cool on wire rack while preparing the batter.
- With a mixer, cream together ricotta cheese, cream cheese, flour, and sugar until very smooth.
- Mix in the eggs one at a time, blend well but DO NOT OVER MIX THE BATTER!
- Stir in the sour cream and vanilla by hand.
- Pour mixture into cooled crust.
- Place cheesecake into a large rectangular pan filled with about 1 1/2 inches of hot water.
- Make sure foil is high enough around the springform pan so that no water seeps into it while baking.
- Bake for 90 minutes.
- After 90 minutes, turn oven off but leave cake in oven for another 60 minutes (DO NOT OPEN OVEN DOOR).
- Carefully remove cake from water pan and remove foil from springform pan.
- Cool on wire rack for 1 hour.
- Cover cake with plastic wrap and chill in refrigerator overnight.
- Enjoy!
ITALIAN CREAM CAKE
Sweet, cream cheese frostings served atop tender cakes make luscious desserts. And Joanne Brininstool's take on a classic is a perfect example. The moist treat from the Austin, Texas cook features a hint of coconut and nutty pecans with a moist and creamy frosting.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 18 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.
Nutrition Facts :
ITALIAN CREAM POUND CAKE
An advanced pound cake, do not omit the lemon filling, makes for a unique addition. Needs an icing, I don't have one yet, thinking something with limoncello!?? The lemon sauce recipe is on my site (not lemon curd), you will require 2/3 cup for the cake.
Provided by Tuck Burnette
Categories Dessert
Time 2h10m
Yield 1 10-inch cake, 10-20 serving(s)
Number Of Ingredients 13
Steps:
- Cream together butter, shortening and cream cheese with sugar until very light.
- Add salt, lemon and vanilla extracts, and eggs. Scrape bowl and beat again.
- With mixer on low, stir in sour cream, buttermilk, lemon zest, and lemon juice.
- Add dry ingredients. When they have been moistened, increase mixer speed and beat for about 20 seconds.
- Have ready, a greased and floured tube pan, add batter.
- Smooth top of cake. Place sauce in three dollops. Swirl into the batter in each spot, reaching into the cake, incorporate until it desolves from the top, but does not become homogenous.
- Place cake to bake on the middle layer of a 300 degree preheated oven for about 1 1/2 hours. The cake will still be soft on top when it is completed. Check for doneness, remembering to distinguish between batter, and filling, as it goes.
- Cake can be unfolded soon after it has baked. It is a good idea to cool on parchment because the top is soft.
- This cake can be kept, well wrapped, for several days, before it is eaten. Eat at room temperature.
Nutrition Facts : Calories 510, Fat 23.2, SaturatedFat 10.2, Cholesterol 68.1, Sodium 271.3, Carbohydrate 70.9, Fiber 1.3, Sugar 41.4, Protein 6
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.
ITALIAN CREAM CAKE WITH NUTTY CREAM CHEESE FROSTING
From Good Housingkeeping Magazine online. "This recipe was in our paper this past weekend. Thought I'd share...CMAMY"
Provided by Nana Lee
Categories Dessert
Time 55m
Yield 1 3 layer cake
Number Of Ingredients 15
Steps:
- CAKE:.
- Set oven at 350°F.
- Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
- Add egg yolks, one at a time, beating until blended after each addition.
- Add vanilla, beat until blended.
- Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
- Beat at low speed until blended after each addition.
- Stir in coconut.
- Beat egg whites until stiff peaks form, fold into batter.
- Pour batter into three greased and floured 9-inch round cake pans.
- Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
- FROSTING:.
- Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
- Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
- Add sugar, beating at low speed until blended.
- Beat at high speed until smooth; stir in pecans.
- Yield: about 4 cups.
- ASSMBLE:.
- Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
- Yield: one (3-layer) cake.
Nutrition Facts : Calories 9191, Fat 497.8, SaturatedFat 229.4, Cholesterol 1804.8, Sodium 4046, Carbohydrate 1115.9, Fiber 20.4, Sugar 898.3, Protein 96.9
More about "italian cream cheese cake recipes"
ITALIAN CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
- Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
- Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
ITALIAN CREAM CHEESE CAKE RECIPES ONLINE-EASY CHEESE CAKE ...
From easycheesecakerecipes.com
- Preheat oven to 350 degrees Fahrenheit. Take a 9-inch baking pan and grease it with butter and flour.
- Take a large bowl and add butter, granulated sugar, and shortening, and with the help of an electric mixer, beat it until it is smooth.
- Then add eggs one by one in the same bowl. Also, add vanilla extract and beat it until it is fluffy.
ITALIAN CREAM CAKE~SCRATCH RECIPE | MY CAKE SCHOOL
From mycakeschool.com
- Beat butter at medium speed until softened and smooth. Gradually add sugar, beating on medium speed 4 to 5 minutes. Add egg yolks, one at a time, beating after each addition until the yellow of the yolk has disappeared. Add Vanilla extract.
- In a separate bowl, add flour, baking soda, and salt, whisk at least 30 seconds to blend. Add the flour mixture to the butter mixture alternately with buttermilk, beginning and ending with flour mixture (that is 3 additions of dry ingredients and 2 additions of buttermilk) Mix at low to medium speed after each addition until blended. Add pecans and coconut; using a spoon, stir well. Fold in stiffly beaten egg whites.
- Beat egg whites at high speed until stiff peaks form. Using a spatula or spoon, gently fold into batter. Spoon batter into three 8 or 9″ round cake pans. Bake at 350 degrees for 20 to 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes, then remove and cool on wire racks.
ITALIAN CREAM CAKE WITH CREAM CHEESE FROSTING - COOKIES ...
From cookiesandcups.com
- Preheat oven to 325°F. Coat 3, 9- inch round cake pans with baking spray. Cut 3 parchment rounds to fit in the bottoms of the pans. Place the parchment in the pan and coat again with baking spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine the oil, butter, and sugar together on medium speed until well blended. Add egg yolks, one at a time until combined and smooth, scraping the sides of the bowl as necessary. Add in almond extract, vanilla extract, baking powder, baking soda, and salt and mix for 30 more seconds or until combined.
- Turn the mixer to low and add in the flour and buttermilk in alternating additions, beginning and ending with flour. Mix until combined and smooth, scraping the sides of the bowl as necessary. Stir in the coconut and pecans. Set batter aside.
BILLIE’S ITALIAN CREAM CAKE RECIPE - THE PIONEER WOMAN
From thepioneerwoman.com
- Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans.Beat egg whites until stiff.
- Mix in the egg yolks, vanilla, and coconut.In a separate bowl, mix flour, baking soda, and baking powder.Alternate adding buttermilk and dry ingredients to wet ingredients.
ITALIAN CREAM CAKE | COCONUT CAKE RECIPE WITH CREAM CHEESE ...
From lifeloveandsugar.com
- Divide the egg yolks and whites while the eggs are cold, then set them aside to come to room temperature. The egg whites need to be at room temperature when whipped later.
- 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Be sure to grease the corners and sides of the pan very well, as I find this cake tends to stick a bit. Preheat oven to 350°F (176°C).
QUICK ITALIAN CREAM CAKE RECIPE | MYRECIPES
From myrecipes.com
- Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
- Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
THE BEST ITALIAN CREAM CAKE - THE COUNTRY COOK
From thecountrycook.net
- In a large bowl, with an electric mixer, stir together butter, cream cheese, vanilla, and 1/4 of the box of powdered sugar.
ITALIAN CREAM CAKE | MRFOOD.COM
From mrfood.com
- Preheat oven to 350 degrees F. Coat 3 (8-inch) round cake pans with cooking spray and sprinkle with flour. (Yes, 3 layers!)
- In a large bowl with an electric mixer on medium speed, beat cake mix, eggs, buttermilk, and oil 2 minutes. Stir in coconut and 3/4 cup pecans. Pour batter evenly into cake pans.
- Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
ITALIAN CREAM CAKE - SPICY SOUTHERN KITCHEN
ITALIAN CREAM CAKE - I HEART EATING
ITALIAN CREAM CAKE RECIPE PAULA DEEN - FOOD14
From food14.com
- Preheat the oven at 350 degree. Prepare three cake pans, spray with nonstick cooking spray. Sprinkle some flour.
- Start beat 1 cup of butter with sugar in a large bowl with amixer at medium speed. Beat them until fluffy. Then add eggs one by one and beat continuously.
- Now in a medium bowl mix flour and baking soda together then start adding flour gradually into the butter mixture. Beat until combined. Add flaked coconut, vanilla and pecans. Mix them well and pour the batter into cakepans.
ITALIAN CREAM CHEESE CAKE - TOP RECIPES
From topteenrecipes.com
5/5 (1)Total Time 45 minsCategory Dessert Recipes
ITALIAN CREAM CAKE - OLD FASHIONED RECIPES
From old-fashion-recipe.com
ITALIAN CREAM CHEESE CAKE | RECIPE CLOUD APP
From recipecloudapp.com
ITALIAN CREAM CHEESE CAKE RECIPES - ALL INFORMATION ABOUT ...
From therecipes.info
ITALIAN CREAM CHEESE CAKE RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE AN ITALIAN CREAM CHEESE CAKE? – CUP CAKE JONES
From cupcakejones.net
HOMEMADE ITALIAN CREAM CHEESE CAKE - ALL INFORMATION ABOUT ...
From therecipes.info
ITALIAN CREAM CHEESE CAKE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
EASY ITALIAN CREAM CAKE FOR WHO APPRECIATES SIMPLE RECIPES
From tasteandcraze.com
ITALIAN CREAM CHEESE CAKE - YUMMY RECIPES
From newsronian.com
ITALIAN CREAM CHEESE CAKE RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
ITALIAN CREAM CHEESE AND RICOTTA CHEESECAKE - THERESCIPES.INFO
From therecipes.info
ITALIAN CREAM CAKE - GRANDBABY CAKES
From grandbaby-cakes.com
ITALIAN CREAM CHEESE CAKE RECIPE - FOOD NEWS
From foodnewsnews.com
ITALIAN CREAM CHEESE CAKE - RECIPES - PAGE 4 | COOKS.COM
From cooks.com
ITALIAN CREAM CAKE
From theslowroasteditalian.com
DECADENT ITALIAN CREAM CAKE | TASTY KITCHEN: A HAPPY ...
From tastykitchen.com
ITALIAN CREAM CHEESECAKE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
ITALIAN CREAM CHEESE CAKE(CLUB MEMBER: RENEE EVANS)
From plain.recipes
ITALIAN CREAM CHEESE CAKE - RECIPES | COOKS.COM
From cooks.com
You'll also love