Italian Creme Cake By The Cheesecake Factory
Baking By LetThemEatCake Updated 10 Oct 2006 , 8:44pm by donnajf
Has anyone here had the Italian Creme Cake that The Cheesecake Factory makes for Sam's Club?
It's not a traditional Italian Creme Cake, it doesn't have coconut or nuts.
I'm looking for a recipe very similar for my husbands birthday.
Any help would be greatly appreciated!
Thanks.
I've never had the Italian Cream cake at Cheesecake Factory, but I have made lots of Italian Cream cakes!! Although my recipe calls for coconut and pecans; I'm sure it would taste great if you just left them out. If you want my recipe just let me know be glad to give it to you. 
I've been reseaching this recipe ( ICC) and not for the life of me can I understand the coconut, and buttermilk ingredients! in a ICC?
What is up w/ that? 
This recipe seems like a very tropical cake... could someone post their recipe so I can take a look at it?
Thanx 
Here's one from Southern Living.
Italian Cream Cake
1 cup butter, softened
2 cups sugar
5 eggs, separated
2 1/2 cups all purpose flour
1 tsp baking soda
1 c. buttermilk
2/3 cup finely chopped pecans
1 can (3 1/2 oz.) flaked coconut
1 tsp vanilla extract
1/2 tsp. cream of tartar
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Line with wax paper. Set aside. Beat butter at medium speed until creamy; gradually add sugar, beating well. Add egg yolks one at a time, beating well after each addition. Combine flour and soda; add to butter mixture, beginning and ending with flour mixture. Mix at low speed after each addition until blended. Stir in pecans, coconut and vanilla. Beat egg whites at high speed until foamy. Add cream of tartar; beat until stiff peaks form. Gently fold egg white mixture into batter. Pour batter into prepared pans. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely. Frost with Pecan Cream Cheese Frosting.
The recipe that I have uses 1/2 less flour, and you comibine the buttermilk and soda and let stand. Also you separated the eggs and beat the whites until stiff, folding them into the batter after all has been mixed except the nuts and cococut. You want a light airy kind of cake since ICC are prone to be dense...that is what I get out of it.!! 
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