Italian Cream Cake Recipe
by Azalea Stephens
Ingredients
Cake:
1 cup buttermilk
1 teaspoon baking soda
5 eggs, separated
2 cups granulated sugar
˝ cup butter, softened
˝ cup vegetable shortening
2 cups all-purpose flour
1 teaspoon vanilla extract
1 (3-ounce) can sweetened coconut
Frosting:
12 ounces cream cheese, softened
6 tablespoons butter, softened
24 ounces confectioners’ sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups chopped pecans, toasted if desired
Instructions
1. Preheat oven to 350F. Grease three 9-inch cake pans and line with wax paper.
2. To prepare cake, combine buttermilk and baking soda; mix well. Beat egg whites with a mixer at high speed until stiff.
3. Combine granulated sugar, butter and shortening; beat with a mixer at medium speed until light. Add egg yolks, one at a time, beating well. Add buttermilk mixture alternately with flour. Stir in vanilla. Fold in egg whites. Stir in coconut. Pour into pans.
4. Bake 18 to 20 minutes, until a wooden toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans and cool completely on a wire rack.
5. To prepare frosting, combine cream cheese and butter; beat with a mixer at medium speed until smooth. Reduce speed to low; blend in confectioners’ sugar and vanilla. Stir in pecans. Spread frosting between layers, on sides and on top of cake. Store in the refrigerator. Serves 24.
Tips from the Test Kitchen
Tips From Our Test Kitchen: Flavors improve if the cake is refrigerated 24 hours. It keeps well for one week in the refrigerator and can be frozen for one month.
Nutritional Information
Nutrition facts per serving: 420 calories, 23g fat, 5g protein, 51g carbohydrates, 1g fiber, 180mg sodium.
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4/6/09 11:36 AM
This recipe for Italian Cream Cake takes time and effort, but boy oh boy, is it worth it. One of the best cakes ever- rich, moist,and delicious. I have made it several times and it always turns out.
6/10/09 11:50 AM
My grandma used to make this when I was a child, it really is delicious. Haven't had it in awhile, but when I find the time I will try this recipe out. Thanks!
7/19/09 6:55 PM
the recipe for italian Cream cake says to use 3 cake pans - does anyone know if this recipe can be done in a 13x9 baking dish, and if so, if the baking time needs to be altered?
7/23/09 8:52 AM
I wouldn't try this in a 13 x 9-inch pan. The cooking times will be off and there may be too much batter to fit in that size pan.
9/25/09 10:34 PM
This recipe is awful!! I followed the recipe exactly and the cake looks NOTHING like the picture. First, this is not enough cake batter for 3 pans. Second, this cake does not rise at all. The height of each layer is only 1/2 inch. I have made cheesecakes and single layer cakes at least twice the height of all 3 layers of this cake! Do not use this recipe unless you plan to do at least 6 layers.
9/26/09 6:17 PM
Perhaps the cake did not rise b/c the baking soda was old. I never thought baking soda could go "bad", but it can (American Profile - correct me if I am wrong!)
I love this recipe and was sorry to hear from a reader the recipe did not work for her. It wasn't the baker or the recipe - it was the 1 teaspoon of baking soda!
2/26/10 6:47 AM
Your writing style is marvellous and you have given a good. Keep your work I really love the recipes that come from this site, this one is no exception. Thank you.
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