Italian Cream Cake

Italian Cream Cake Recipe
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

Nutritional Information

Calories 300
Caloriesfromfat 24 %
Fat 8 g
Satfat 3.7 g
Monofat 1.5 g
Polyfat 0.6 g
Protein 4.5 g
Carbohydrate 53.8 g
Fiber 0.5 g
Cholesterol 39 mg
Iron 0.7 mg
Sodium 166 mg
Calcium 28 mg

Ingredients

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

Prepare Cream Cheese Icing; cover and chill.

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.

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.

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.

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.

Note: To make sugared kumquats, dip kumquats into lightly beaten egg whites, and drain; roll in sugar.

Note:

November 1995
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