Italian Cream Cake


  Italian Cream Cake

Italian cream cake is an egg-rich three-layer yellow cake that is filled with coconut and toasted pecans. This cake is popular throughout the Southern United States, has its origins in Texas, where, for mysterious reasons, it is always called Italian Cream Cake. Frost it with Cream Cheese Frosting. 


Total Time: 50min

Yield: 12 serving

shutterstock image: Italian Cream Cake

Cake Ingredients:

1. ½ cup unsalted butter,  plus more for greasing
2. 2cups all-purpose flour, plus more for dusting
3. 1 teaspoon baking soda
4. ½ cup vegetable shorting 
5. 2 cups sugar
6. 5 large eggs, separated
7. 1 cup buttermilk, well shaken
8. 1 teaspoon vanilla extract
9. ½ cup chopped pecans
shutterstock: Italian Cream Cake10. 1 cup sweetened shredded coconut
11. Cooking spray

Italian Cream Frosting:

1. 8 ounces cream cheese, at room temperature
2. 4 tablespoons butter, at room temperature
3. 1 pound confectioners’ sugar
4. 1 teaspoon vanilla extract
5. ½ cup chopped pecans

Directions:

1. For the cake: Preheat the oven to 350 degrees F. Grease and lightly flour three 9-inch cake pans.

2. Sift the flour baking soda together and set aside.

3. With an electric mixer, cream the butter and shortening with the sugar until fluffy, about 5 minutes. Add the egg yolk 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 stir well to incorporate.

4. In a separate bowl with clean beaters, whip the egg white into the batter, just until blended.

5. 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 a wire rack sprayed with cooking spray to prevent sticking.

6. 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 frosting is smooth.

7. When the cake is completely cool, spread the frosting between the layers and the sides and top of the cake sprinkle on the nuts. It 


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