Looking for the perfect Italian Cream Cake
#3
  Re: (...)
I think that I have found the perfect carrot cake recipe (at least the best one up until this point in my life- see yum yum carrot cake thread).

But I need a great Italian Cream Cake. And if you have any interesting variations to it that would be great too.
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#4
  Re: Looking for the perfect Italian Cream Cake by rhetta1 (I think that I have ...)
I have not made this, but after reading the recipe and all the reviews I think I may make it soon!

* Exported from MasterCook *

Italian Cream Cake

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

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the cake:
1/2 cup shortening -- room temperature
1 stick butter -- room temperature
2 cups sugar
5 eggs -- separated and at room temperature
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk -- at room temperature
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract
For the frosting:
1 package cream cheese -- (8-ounce) at room temperature
1/4 cup butter -- softened at room temperature
1 teaspoon vanilla
1 box powdered sugar -- (16-ounce) sifted
3/4 cup finely chopped pecans or walnuts

Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake
pans.

In the bowl of an electric mixer cream the shortening, butter and sugar
until light and fluffy. Add the egg yolks 1 at a time, beating well after
each addition. Sift the flour, baking soda and salt together onto a sheet
of waxed or parchment paper. With the mixer on low speed, add the sifted
ingredients in batches alternately with the buttermilk, beginning and
ending with the dry ingredients.

In a separate bowl, beat the egg whites until stiff, and gently fold into
the prepared batter. Add the coconut, pecans and vanilla and fold into the
batter. Divide the batter among the 3 prepared cake pans and bake for
about 25 minutes, or until golden brown and a tester comes out clean when
inserted into the middle of each cake. Allow the cakes to cool in the pans
for about 10 minutes before turning them out onto a wire rack to finish
cooling. When the cakes are completely cool, stack the layers with the
frosting and frost the sides and top.

While the cake is baking, prepare the frosting. In a large bowl combine
the cream cheese, butter and vanilla and, using an electric mixer, beat
until smooth and creamy. Add the sifted powdered sugar and mix until
thoroughly combined. Add the nuts and fold together. Keep refrigerated
until you are ready to frost the cake.

Source:
"The Essence of Emeril"
S(Internet Address):
"http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19581,00.
tml"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 6354 Calories; 351g Fat (49.2%
calories from fat); 84g Protein; 732g Carbohydrate; 7g Dietary Fiber;
1696mg Cholesterol; 5032mg Sodium. Exchanges: 12 1/2 Grain(Starch); 6 1/2
Lean Meat; 1 Non-Fat Milk; 65 Fat; 35 Other Carbohydrates.

Serving Ideas : Toast Coconut for a topping to the icing.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Erin
Mom to three wonderful 7th graders!
The time is flying by.
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