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Recipe for Italian Creme Cake?

looking for a recipe for Italian creme cake

Trisha’s Italian Cream Cake

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup Margarine
1/2 cup Shortening
2 cups Sugar
5 Eggs — separated
2 cups Flour
1 teaspoon Soda
1/2 teaspoon Salt
1 cup Buttermilk
1 teaspoon Vanilla
7 ounces Coconut
1 cup Pecans — chopped
—–CREAM CHEESE FROSTING—–
1 package Cream cheese — (8-oz) softened
1/2 cup Margarine
1 pound Powdered sugar
1 teaspoon Vanilla
1/2 cup Pecans

CAKE:

Cream margarine and shortening with sugar. Add egg yolks. combine flour,
soda and salt and add alternately with buttermilk. Add vanilla, coconut and
pecans. Fold in stiffly beaten egg whites. Grease and flour 3 8: cake pans.
Bake at 350 for 25 minutes.

FROSTING:
Cream cheese and margarine. Add remaining ingredients. Double ingredients
if you like a lot of frosting.
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Italian Cream Cake

Recipe By :
Serving Size : 12 Preparation Time :0:23
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 C Margarine
1/2 C Cooking Oil
2 C Sugar
5 Egg Yolks
2 C Flour — sifted
1 C Buttermilk
1 Tsp Vanilla
1 C Coconut
1 C Pecans — chopped
5 Egg Whites — beaten stiff
—
1/4 C Margarine
1 8 Oz. Pkg Cream Cheese
1 lb Powdered Sugar
1 tsp Vanilla

FOR THE CAKE:

In mixer blend margarine and oil. Add sugar, and then egg yolks one at
a time, until creamy. Alternately add flour with buttermilk to egg
mixture. Add vanilla, coconut, and pecans. Slowly fold in egg whites.
Bake in greased and floured 9 x 13-inch pan at 350° or until cake is
done, 30 to 35 minutes.

FOR THE FROSTING:
Blend margarine and cream cheese. Add powdered sugar and vanilla.
Frost cake. Refrigerate.
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WHEAT FREE ITALIAN CREAM CAKE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Desserts
Gluten-free

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 Eggs
1/2 c Butter — softened
1/2 c Vegetable oil
1 c Honey
1 tb Vanilla
1 c Chopped nuts (optional)
1/2 c -Grated coconut — or up to…
1 c Grated coconut (optional)
1 c Buttermilk
1 t Baking soda (heaping)
1 1/2 c AM Rice Flour
1/2 c AM Buckwheat Flour

Separate the eggs. Beat the whites until stiff, and
set aside. Beat the yolks, butter, oil, honey,
vanilla, nuts and coconut together. Measure the
buttermilk into a quart measuring cup; stir in the
soda and let set 30 seconds until foamy. Mix the
flours. Alternately add the flours and the buttermilk
to the butter mixture until thoroughly mixed. Gently
fold in the egg whites until barely mixed and still
light. Pour into a well oiled 9″ x 13″ cake pan.
Bake at 350 F. for 35 to 45 minutes until a toothpick
inserted in the center comes out clean. Let cool.
Spread cream cheese icing.

ICING: Soften two 8 oz. pkgs. of cream cheese. Beat
with 1/2 cup honey and 1/2 cup maple or other syrup
and 3 tsp. vanilla. If needed, add a little non
instant dry milk powder or a little milk to reach the desired consistency.
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ITALIAN SOUR CREAM CAKE

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Desserts Cakes
Italian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–CAKE—–
2 Eggs — separated
1 cup Sour cream
1/2 cup Firmly packed brown sugar
1/2 cup Amaretto
1 cup Coconut
1/2 cup Water
1/2 cup Ground pecans
2 Eggs
1 package Pillsbury +Butter Cake Mix
—–GLAZE—–
1 cup Powdered sugar — sifted
1 tablespoon Corn syrup
2 tablespoon Cocoa
3 teaspoon Water
2 tablespoon Amaretto
2 teaspoon Ground pecans
1 tablespoon Butter/margarine — softened
6 Maraschino cherries

Heat oven to 350F. Generously grease a 10″ tube pan. In a small bowl, beat 2
egg whites until foamy. Gradually add brown sugar; beat until stiff peaks form
about 3 minutes. Fold in coconut and 1/2 c. ground pecans. Spread meringue on
bottom and up sides of pan to within 1 in. of top. In a large bowl, combine
cake mix, sour cream, 1/2 c. amaretto, 1/2 c water, eggs and 2 egg-yolks at low
speed until moistened; beat 2 minutes at high speed.
Pour batter into pan. Bake at 350F for 55 to 65 minutes or until toothpick
inserted in center comes out clean. Cool upright in pan for 10 minutes; loosen
sides and invert onto serving plate. Cool completely. In a small bowl, blend
powdered sugar, cocoa, 2 Tb amaretto, margarine, corn syrup and 2 to 4 tsp
water until of desired spreading consistency. Spoon over top of cake, allowing some to run down sides. Garnish with ground pecans and cherries.
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Italian Cream Coconut Cake

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : dessert

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 cup unsalted butter — softened
2 cups sugar
5 eggs — separated
2 cups cake flour
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut — sweetened
1 cup pecan — chopped
Frosting
8 ounces cream cheese — softened
1/4 cup unsalted butter — softened
1 pound confectioner’s sugar
1 teaspoon vanilla
pecan halves — garnish

Preheat oven to 350F. Butter and flour three eight inch cake pans.

In a large mixing bowl, cream butter and sugar until fluffy. In a separate bowl, beat egg yolks and add flour and soda. Add to butter mixture alternately with
buttermilk.Beat well. Add vanilla, coconut and pecans. In a separate bowl, beat egg whites with a pinch of salt until stiff. Fold into batter. Divide batter
evenly between pans and bake 30 minutes . Remove from oven and cool in pans 10 minutes. Turn onto cooling racks.

Prepare frosting by combining all ingredients and blending until smooth and creamy. When cake has completely cooled, place one layer on a serving plate and spread frosting over the top. Repeat for remaining layers, then frost around the
sides. Top with pecans.
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