Italian Cream Cake

HOWARD L. PUCKETT

This layered Italian Cream Cake is the perfect dessert for a birthday or dinner party because it is moist and full of flavor from the chopped pecans and cream cheese frosting. The stunning 5-star dessert continues to get rave reviews every time!

Yield: 20 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 24%
  • Fat: 8g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 4.5g
  • Carbohydrate: 53.8g
  • Fiber: 0.5g
  • Cholesterol: 39mg
  • Iron: 0.7mg
  • Sodium: 166mg
  • Calcium: 28mg

Ingredients

  • Cream Cheese Icing
  • Vegetable cooking spray
  • 2 cups sugar
  • 1/2 cup light butter
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup low-fat buttermilk
  • 1/2 cup chopped pecans
  • 1 teaspoon butter extract
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 6 egg whites (at room temperature)
  • Sugared kumquats (optional)
  • Orange rind strips (optional)
  • Kumquat leaves (optional)

Preparation

  1. Prepare Cream Cheese Icing; cover and chill.
  2. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans); line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with flour; set aside.
  3. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well-blended. Add egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
  4. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula, and turn out onto wire racks. Peel off wax paper, and let cool completely.
  5. Place 1 cake layer on a plate, and spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 cup icing and remaining layer, ending with cake. Spread remaining icing over cake. Garnish with kumquats, orange rind, and kumquat leaves, if desired.
  6. Note: To make sugared kumquats, dip kumquats into lightly beaten egg whites, and drain; roll in sugar.
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