Try this Easy Italian Cream Cake recipe, or contribute your own.
Suggest a better description1. Place a rack in the center of the oven and preheat the oven to 350?F.
2. Lightly grease tree 9-inch round cake pans with vegetable shortening, then dust them with flour. Shake out the excess flour. Set the pans aside.
3. Place the 5 egg whites and the cream of tartar in a medium-size mixing bowl. Beat with an electric mixer on high speed until stiff peaks form, 2-3 minutes. Set the egg whites aside.
4. Place the cake mix, 3 egg yolks, buttermilk, oil, and vanilla in a large mixing bowl and beat on low speed until blended, 1 minute. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side again if necessary. The batter should be well blended. Spoon the beaten egg whites onto the cake batter and, using a rubbber spatula, fold them into the batter until the mixture is light but well blended. Gently fold in the pecans. Divide the batter evenly among the prepared pans, smoothing it out with a rubber spatula. Place the pans in the oven side by side or, if your oven is not large enough, place two on the center rack and the third pan in the center of the highest rack.
5. Bake the cakes until they spring back when lightly pressed with a finger, 22-27 minutes. Check the pan on the highest rack first, as it will bake the quickest and may need to be rotated to a lower rack while it bakes.
6. Remove the cakes from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each cake onto a rack, then invert them again onto another rack, so that the cakes are right side up. Allow the cakes to cool completely, 15 minutes longer.
7. Meanwhile, make the frosting: Place the cream cheese and buttter in a large mixing bowl and beat with an electric mixer on low speed until creamy, 30 seconds. Add the powdered sugar and coconut flavoring and beat on low speed until the sugar is incorporated. Increase the mixer speed to high and beat until the frosting is fluffy, 1 minute longer.
8. To assemble the cake, place one cake layer, right side up, on a serving plate and spread some of the frosting over the top. Place a second layer, right side up, on top of the first. Spread some of the frosting over the top. Place the third layer, right side up, on top of the second layer, then frost the top smoothly and generously. Frost the side with smooth, clean strokes.
(Store cake in a cake saver at room temperature for 1 day or in refrigerator for up to 1 week.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (93g) | ||
Recipe Makes: 12-16 Servin | ||
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Calories: 232 | ||
Calories from Fat: 184 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.5g | 27 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 9.6g | ||
Polyunsanturated Fat 4g | ||
Cholesterol 21.2mg | 7 % | |
Sodium 76.1mg | 3 % | |
Potassium 76.2mg | 2 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 0.9g | 3 % | |
Sugars, other 11.4g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 232
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