Italian Creme Bundt Cake Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees.
• In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
• With electric mixer, beat for 2 minutes at medium speed.
• Fold in the chopped nuts and coconut.
• Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
• Bake for 45 minutes or until toothpick inserted off center comes out clean.
• Cool completely before frosting.
• In a medium sized mixer bowl, blend the butter and cream cheese.
• Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
• Frost cake with frosting and sprinkle with coconut.

Steps:

• Pre-heat oven to 350 degrees F.
• Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
• In a separate bowl, mix the maraschino cherry juice and buttermilk.
• In a separate bowl, mix the flour, salt, and baking soda.
• Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
• Fold in coconut.
• Beat egg whites to stiff peaks and fold into the mixture.
• Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
• Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.

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.

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.

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.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.