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 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 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 COOKIE SHEET CAKE WITH CREAM CHEESE ICING
Make and share this Italian Cream Cookie Sheet Cake with Cream Cheese Icing recipe from Food.com.
Provided by Kris41
Categories Dessert
Time 45m
Yield 10-15 serving(s)
Number Of Ingredients 16
Steps:
- Cream together Crisco, margarine, and sugar, add egg yolks.
- Add baking soda to buttermilk and add, alternately with cake flour, into creamed mixture.
- Fold in stiffly beaten egg whites.
- Fold in coconut, nuts and vanilla.
- Bake at 350 degrees for 25 minutes in a greased and floured 15x10 inch jelly roll pan.
- Let cake cool completely then add cream cheese icing.
- Combine cream cheese,margarine, powdered sugar, vanilla and nuts, mix well with electric mixer and spread on cool cake.
Nutrition Facts : Calories 1019.6, Fat 59, SaturatedFat 18.4, Cholesterol 131.7, Sodium 578.2, Carbohydrate 115.9, Fiber 2, Sugar 89.9, Protein 10.7
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 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
ITALIAN CREAM CHEESE CAKE
As posted on Facebook by Marilyn Joyce Bordeau
Provided by July Babie
Categories Cakes
Number Of Ingredients 17
Steps:
- 1. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg yolks and vanilla Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat just until combined. Stir in coconut and pecans. In a small bowl, beat egg whites until stiff peaks form. Fold a fourth of the egg whites into batter, then fold in remaining whites. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 20-25 Cool for 10 minutes before removing from pans to wire racks to cool completely.
- 2. FOR CREAM CHEESE FROSTING: In a large bowl, 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. Store in the refrigerator.
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