Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 9

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!

Recipe by Cooking Light November 1995

Gallery

HOWARD L. PUCKETT

Recipe Summary

Yield:
20 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Cream Cheese Icing; cover and chill.

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  • 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.

Nutrition Facts

300 calories; calories from fat 24%; fat 8g; saturated fat 3.7g; mono fat 1.5g; poly fat 0.6g; protein 4.5g; carbohydrates 53.8g; fiber 0.5g; cholesterol 39mg; iron 0.7mg; sodium 166mg; calcium 28mg.
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