ITALIAN CREME BUNDT CAKE
Make this Bundt cake the next time you need a special dessert. It has all the flavor of an Italian Creme Cake without all the work. The cake itself is airy, fluffy, and moist. We love how the coconut and walnuts flavor to the cake. The homemade frosting is very easy to work with. It's not stiff and full of buttery flavor. Once...
Provided by Yolanda Stewart
Categories Cakes
Time 1h40m
Number Of Ingredients 17
Steps:
- 1. Pre-heat oven to 350 degrees. Cream butter with sugar. Add vanilla.
- 2. Separate the eggs.
- 3. Beat the whites until soft peaks form; set aside.
- 4. Cream the egg yolks, butter, and sugar. Set them aside.
- 5. In a separate bowl combine dry ingredients: Sift flour, baking powder, and baking soda. [It doesn't call for baking powder but I like my cakes to stand high]
- 6. Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/4 cup at a time).
- 7. Next mix in walnuts and coconut.
- 8. With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.
- 9. Spoon the batter into your greased Bundt pan making it as even as you can.
- 10. Bake for about 60 minutes until the cake seems firm. Let it cool for 20 minutes.
- 11. For the Icing, with a hand blender cream the cream cheese with the 1/2 cup of whipping cream.
- 12. Add powdered sugar. Blend.
- 13. Remove cake from Bundt pan.
- 14. Ice the cake.
- 15. Sprinkle coconut and top off with chopped walnuts. Again drizzle [I like that word] more icing on top of nuts and coconut.
- 16. Refrigerate the cake until you are going to slice and serve!
ITALIAN CREME CAKE
Provided by Food Network
Categories dessert
Time 1h5m
Yield 12 to 16 servings
Number Of Ingredients 16
Steps:
- Pre-heat oven to 350 degrees F.
- Cream shortening and margarine until even consistency. Add sugar and vanilla, cream until even. Add egg yolks 1 at a time, creaming after each addition.
- In a separate bowl, mix the maraschino cherry juice and buttermilk.
- In a separate bowl, mix the flour, salt, and baking soda.
- Add half of the wet ingredients to the creamed mixture and then mix into the dry ingredients. Repeat with the other half of ingredients.
- Fold in coconut.
- Beat egg whites to stiff peaks and fold into the mixture.
- Divide mixture between 2 greased floured layer pans and bake for 45 minutes. Remove from oven and cool completely before icing.
- Beat first 4 ingredients until light and creamy. Spread mixture/icing between layers and over entire surface. Press toasted nuts around the periphery of the cake and arrange the remaining nuts on the top.
ITALIAN CREAM CHEESE CAKE
Buttermilk makes every bite of this awesome Italian cream cheese cake recipe moist and flavorful. I rely on this recipe year-round.-Joyce Lutz, Centerview, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Grease and flour three 9-in. round baking pans. In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Beat in egg yolks and vanilla. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Beat until just combined. Stir in coconut and pecans., In another bowl, beat egg whites with clean beaters until stiff but not dry. Fold one-fourth of the egg whites into batter, then fold in remaining whites. Pour into prepared pans., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, beat cream cheese and butter until smooth. Beat in confectioners' sugar and vanilla until fluffy. Stir in pecans. Spread frosting between layers and over top and sides of cake. Refrigerate.
Nutrition Facts : Calories 736 calories, Fat 41g fat (19g saturated fat), Cholesterol 117mg cholesterol, Sodium 330mg sodium, Carbohydrate 90g carbohydrate (75g sugars, Fiber 2g fiber), Protein 7g protein.
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