Hi,
Does anyone have an out of this world recipe for an Italian Cream Cake all from scratch? I have a cake due next week, and its this customer's first time to order from me. She said the local bakery gets her business usually but she is giving me a try.....She loves Italian Cream cake, and I don't have a recipe. I have looked in my cookbooks with no luck so far.
Thanks!
Berta
I've never had this but it sounds awesome. Anyhoo, found this. I don't know anything about it though. Hope someone else will share!
Italian Cream
2 cups all purpose flour
½ cup butter
½ cup shortening
5 eggs
2 cups sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk
1 teaspoon vanilla extract
1 cup flaked coconut
1/2 cup pineapples drained
Dissolve the baking soda in the buttermilk. Cream butter, the sugar and the shortening together until light and fluffy. Mix in the eggs, buttermilk, vanilla, coconut, baking powder, pineapple cut up in to small pieces,and flour. Stir until just combined.
Pour batter into greased three 9 inch pans. Bake 350 degrees for 30 minutes. Let cool before frosting.
I did mine with a cake mix and no one knew the difference.... I had some cake batter left over and I did a small one for us .. my husband and step son are not really big on sweets but they ate all of the cake ... they loved it ..
I made this cake...used two 9x3" pans instead of the three.....the cake smelled great, while baking.
The consistency I got was something like a sponge type...I cut a sliver, while it was still warm and it had nice flavor. I took another sliver, after it cooled, and the flavors has disappeared a bit.
I'm going to chill the other half, over night, and frost it with the creamcheese frosting and see what it is like. I was curious to see if this cake could successfully be torted and stacked. I'll let you know what happens tomorrow after it has set overnight.
I frosted this cake with the creamcheese frosting....and let it sit overnight.
The cake was still moist when I cut it this morning...but tended to crumb a great deal, and it is not really "sturdy" leading me to believe that it is not good for torting but must be made in the three layers, as directed in the recipe.
I was disappointed with the flavor...I thought the pineapple and coconut flavors would be more distinct. Others may like that they are subtle.
Of the 5 of us that tried it, me and 4 neighbors who always test my new recipes for me, 2 liked it and the rest of us were not impressed. The icing really gave it all of its flavor.
I've never had this cake before and am not sure exactly what it is supposed to tate like so maybe we are being too critical of it??
That's too bad. I've never tried it either. I got the recipe off a cake decorating website (http://www.ladycakes.com/(i)_cake_recipes.htm)
I'd like to experiment myself with this cake. Today it's hazelnut though. 
Let me know how you make out with it Sangria....that Hazelnut sounds good!!!
I ran across this recipe too, although it sounds pretty similar:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_19581,00.html
I've not made this particular recipe; however, I can say that I've never experienced a failure (yet) with the many other recipes I've gotten from their website.
Di
Meeka..is that the one that used the fresh coconut??
"I won't crack open a pecan let alone a coconut"
*LOL*...me either.....that recipe also uses the whipped egg whites....I've seen that recipe...I'll try it, if you say it is good.
The best recipe I've found is on this site under Italian Creme Layer Cake....it's more moist than other recipes. By the way, I am in the EXACT same situation...my boss is coming to my son's b-day party and usually orders this flavor of cake from a very upscale bakery...well guess what, this recipe tops it! Can't wait until she tastes it!
Good luck!
P.S. I am using hpjmom's crusting cream cheese recipe (wilton.com board) so I'll tell ya how it tastes.
Here is my version of Italian Cream Cake. I've won a blue ribbon at the Iowa state fair every time I've entered it. I've also won the Baking with Crisco contest 2 years running with it too.
Its a sponge cake with great flavor covered with cream cheese frosting and chopped nuts. 3-layers.
Italian Cream Cake:
Crisco All-Vegetable Oil Spray
1 cup buttermilk
1 teaspoon baking soda
1/2 cup butter
1/2 cup Crisco shortening
2 cups sugar
5 large eggs
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon baking powder
2 cups all-purpose flour
8 ounces cream cheese, room temperature
1/2 cup butter
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons light cream
1/2 cup chopped walnuts
1 cup flaked coconut
Preheat oven to 350 degrees F (175 degrees C). Spray three 9 inch round cake pans with vegetable oil. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
In a large bowl, cream together 1/2-cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1-teaspoon vanilla, 1-cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1-teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.
Enjoy!
Hi guys,
Sorry I disappeared I wasn't getting the notifications for the new posts 
. The recipes all sound really good. I used another and it did turn out nicely. I will definitely try these others....Meeka let me know how yours turns out.
Here is the recipe I liked:
2 cups granulated sugar
2 cups Butter, softened
5 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cup well-shaken buttermilk
1 teaspoon vanilla
1 1/4 cup sweetened flaked coconut
1 cup chopped pecans
Preheat oven to 350°F. and lightly butter and flour three 9- by 2-inch round cake pans, knocking out any excess flour.
In a bowl with an electric mixer beat together sugar and butter until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Into another bowl sift together flour, baking soda, and salt. Beat flour mixture into egg mixture in 2 batches alternately with buttermilk, beginning and ending with flour mixture, until combined. Beat in vanilla, coconut, and chopped pecans. Beat egg whites in another bowl until they just hold stiff peaks and fold into batter gently but thoroughly.
Divide batter among pans, smoothing tops, and bake in upper two thirds of oven, switching position of pans in oven halfway through baking, until a tester comes out clean, about 30 minutes. Cool cake layers in pans on racks 10 minutes and invert onto racks to cool completely.
Berta
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