Italian Cream Cake
From cardinal54 15 years ago
- 23 minutes to make
- Serves 20
Courtesy of Cooking Light Magazine. Number of servings will depend on size of slices.
Ingredients
- vegetable cooking spray shopping list
- 2 cups sugar shopping list
- 1/2 cup light butter shopping list
- 2 egg yolks shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 cup low-fat buttermilk shopping list
- 1/2 cup chopped pecans shopping list
- 1 teaspoon butter extract shopping list
- 1 teaspoon coconut extract shopping list
- 1 teaspoon vanilla extract shopping list
- 6 egg whites (at room temperature) shopping list
- sugared kumquats (optional) shopping list
- orange rind strips (optional) shopping list
- kumquat leaves (optional) shopping list
- cream cheese icing shopping list
- 1 tablespoon light butter shopping list
- 1 (8-ounce) package Neufchâtel cheese shopping list
- 1 (1-pound) package powdered sugar, sifted shopping list
- 1 teaspoon vanilla extract shopping list
How to make it
- Prepare Cream Cheese Icing; cover and chill.
- Cream Cheese Icing
- Cream butter and cheese at high speed of a mixer until fluffy.
- Add sugar; beat at low speed until well-blended.
- Add vanilla; beat well.
- 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.
The Rating
Reviewed by 9 people-
mmmmm, i love it - such great combinations of flavors!
elgab89
in Toronto loved it
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i love these cakes very light and taste so very good thanks lucy
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Lovely recipe, Thank you, Lucy!! :)
^ ^ ^ ^ ^5
lanacountry
in Macon loved it
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