Italian Cream Cake - Hai Recipes Today, In the Article that you read, this is titled Italian Cream Cake We have prepared articles on this page very well for you to read and follow. Hopefully this article article Cakes, what we provide for you can you read and follow to take advantage. alright, Enjoy read.

Title : Italian Cream Cake
link : Italian Cream Cake

Italian Cream Cake

Italian Cream Cake - Hello Recipes Today, In the Article that you read, this is titled Italian Cream Cake We have prepared articles on this page very well for you to read and follow. Hopefully this article article Cakes, what we provide for you can you read and follow to take advantage. alright, happy reading.

Title : Italian Cream Cake
link : Italian Cream Cake

Italian Cream Cake has long been one of my favorite desserts.  This moist and decadent layer cake is packed with flavor from pecans and coconut (not to mention the heavenly cream cheese frosting)!

This good old fashioned Italian Cream Cake is the real deal– a classic southern cake recipe that is a common sight at family gatherings, pot lucks, birthday parties, holidays and more!

The funny thing is that nobody quite knows where the name Italian Cream Cake actually comes from. In my research, I found that it’s not a traditional recipe of Italy.

Some say that the recipe first appeared years ago in a Texas newspaper….and others say that the “Italian” name comes from an Italian baker that prepared the dessert for a southern family in the US– and was so well received that the rest is history.

All that I know is that whoever came up with this deliciousness is a genius! If you’ve never tried Italian Cream Cake, you absolutely must!

INGREDIENTSFOR THE CAKE

• 1 cup (2 sticks) (226g) unsalted butter, softened
• 2 cups (400g) sugar
• 5 large eggs, separated
• 2 cups (242g) all-purpose flour
• 1 tsp (5g) baking soda
• 1/4 tsp salt
• 1 cup (242g) buttermilk
• 1 tsp (4g) vanilla extract
• 1 cup (85g) chopped pecans
• 1 cup (75g) flaked sweetened coconut
• Italian Cream Cheese Frosting (See our recipe)

FOR THE CREAM CHEE

• 1 cup (2 sticks) (226g) unsalted butter, softened
• 2 cups (400g) sugar
• 5 large eggs, separated
• 2 cups (242g) all-purpose flour
• 1 tsp (5g) baking soda
• 1/4 tsp salt
• 1 cup (242g) buttermilk
• 1 tsp (4g) vanilla extract
• 1 cup (85g) chopped pecans
• 1 cup (75g) flaked sweetened coconut
• Italian Cream Cheese Frosting (See our recipe)

FOR THE CREAM CHEESE FROSTING;

• 2 sticks (1 cup) (226g) unsalted butter - Let the butter sit out for approximately 10 minutes. It should feel cool to the touch
• 2( 8oz.) packages cream cheese (total weight 452g)- Softened slightly, I used full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. If using a hand mixer you may need to soften slightly. If using a kitchen aid or strong mixer, do not soften the cream cheese, just cut into pieces when adding to bow.
• 1 teaspoon (4g) vanilla extract
• 6 to 6 1/2 cups (690g to 747g) powdered sugar
• 1 cup chopped pecans, toasted

full instructions please see : www.mycakeschool.com

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