ITALIAN CREAM CAKE I RECIPE | ALLRECIPES
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine European Italian
Yield 1 - 9 inch round layer cake
Number Of Ingredients 14
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.
Nutrition Facts : Calories 759.3 calories, CarbohydrateContent 91.3 g, CholesterolContent 168.1 mg, FatContent 41.5 g, FiberContent 2 g, ProteinContent 9.5 g, SaturatedFatContent 21.9 g, SodiumContent 400.8 mg, SugarContent 71.9 g
FAVORITE ITALIAN CAKE RECIPE: HOW TO MAKE IT
Marilyn Morel KEENE, NEW HAMPSHIRE Here’s a scrumptious cake that melts in your mouth and makes you say, “Mil a Grazi!” (Thanks a million.) Pecan lovers will eagerly accept a second slice.
Provided by Taste of Home
Categories Desserts
Total Time 60 minutes
Prep Time 40 minutes
Cook Time 20 minutes
Yield 16 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. Cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in pecans and coconut., 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 fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Spread frosting between layers and over top and sides of cake. Press pecans onto sides of cake. Refrigerate.
Nutrition Facts : Calories 628 calories, FatContent 37g fat (15g saturated fat), CholesterolContent 109mg cholesterol, SodiumContent 328mg sodium, CarbohydrateContent 70g carbohydrate (56g sugars, FiberContent 2g fiber), ProteinContent 7g protein.
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