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Cream Italian

Italian Cream Cake Recipe – Delicious Dessert Recipes

Are you looking for an excellent dessert to follow the perfect Italian meal, romantic wedding cake, or just a recipe to break the chocolate cake monotony? If so, you definitely want to consider an Italian cream cake recipe.

Cake Ingredients:

2 cups of white sugar 
6 large room temperature eggs. 
Cooking spray 
1/2 cup of unsalted butter 
2 cups of all purpose flour 
1tsp of baking soda 
1 cup of low fat or regular buttermilk 
1/2 cup of coarsely chopped pecans 
1 tsp of real almond extract 
1 tsp of real coconut extract 
1 tsp of real vanilla extract 
1/2 cup of sweetened flaked coconut 
1 tsp of salt

Cream Cheese Icing Ingredients:

4 oz of unsalted butter 
4 cups of powdered sugar 
1 tsp of real vanilla extract 
8 oz of cream cheese 
One cup of pecans (toasted or un-toasted)

Italian Cream Cake Recipe Directions

The Icing:

Step One: Combine butter, powdered sugar, vanilla extract, and cream cheese in a medium bowl. 
Step Two: Beat the ingredients until light and creamy( about three minutes.) Be careful not to over beat, or the icing will be too runny. 
Step Three: Set the nuts aside. They will be used at the end. 
Step Four: Cover and refrigerate the icing. 
Note: Do not add nuts to the icing. It will make the icing very difficult to spread.

The Cake:

Step One: Preheat oven to 350 degrees. 
Step Two: Evenly spray 3 (9 inch) round cake pans with the cooking spray. 
Step Three: Dust the pans with flour, and then shake off excess flour. 
Step Four: Set the pans aside. 
Step Five: In a large bowl, combine sugar and butter. Use an electric mixer to beat on medium speed; until it is an even creamy consistency. 
Step Six: Separate egg yolks and whites. Reserve the egg whites for use in a moment. 
Step Seven: Add one egg yolk and beat the mixture well. Add another egg yolk and beat the mixture well. *You will only use two of the egg yolks. 
Step Eight: In a separate bowl, mix flour, salt, and baking soda. 
Step Nine: Add the 1/4 of the flour mixture to the creamed mixture, and mix well. 
Step Ten: Add 1/4 of the buttermilk, and mix well. 
Step Eleven: Continue to alternate flour and buttermilk, until all of it is used. 
Step Twelve: Stir in the vanilla, coconut, and almond extracts. 
Step Thirteen: Stir in the pecans and coconut. 
Step Fourteen: Use an electric mixer to beat the egg whites on high speed, until a stiff peak forms. Be careful not to over beat. 
Step Fifteen: Gently fold egg whites into batter. 
Step Sixteen: Pour batter into pans. 
Step Seventeen: Bake for 23 minutes. 
Step Eighteen: Let the pans cool for 10 minutes. Then, gently remove cake from pans.

Icing The Cake:

Step One: Line a plate or cake dish with wax paper. You can use one of the pans to trace a circle for the exact size. 
Step Two: Place one layer on the plate, and ice with ¼ of the icing. Repeat with each layer. 
Step Three: Use the final 1/4 of the icing to ice the sides of the cake. 
Step Four: Sprinkle the pecans on the top of the cake and along the sides. You can use a piece of wax paper to press the pecans into the icing.

It may sound a little tedious, but this Italian cream cake recipe is well worth it!

Wendy Pan is an accomplished niche website developer and author. To learn more about italian cream cake recipe [http://mycakerecipes.info/italian-cream-cake-recipe-delicious-dessert-recipes], please visit My Cake Recipes [http://mycakerecipes.info] for current articles and discussions.

 

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