Recipe by Chantal
"This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts."
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1 1/2 cups
1 (8 ounce) package
3 1/2 cups
I came here looking to find my lost Italian Cream Cake recipe, this is it! I use Pecans instead of Walnuts, they are sweeter, and a touch of almond extract 1/4 tsp. But the special extra here is the butter instead of shortening called for in the other receipies. MMMMMM and better for you! I beat my egg whites until firm but not dry and fold carefully into batter. I probably use a full 1/2 cup of pecans also. Keep this refrigerated after baking or it will just literally melt in your mouth. Soften that butter before mixing too. You can use low fat cream cheese if you are cutting a few calories although you really won't notice them much. This one is a diet killer.
I can't say that I'd had italian cream cake before now so maybe I just don't like this type of cake but I did not care for the spongy texture of the cake and the flavor was just okay for me. Thank you for the recipe but I won't take the time to try this one again.
Chantel I think I love you! This is the absolute best recipe in the world. I always try tons of recipes till I find the perfect one, this is it, follow the recipe add a little less powdered sugar if you want. Another member said hers was a flop, you need to grease and flour your pan, never rely on only spray, let em cool quite a bit before you dump them out, and you have to wait until the cake is completley cooled to frost it, the icing is butter and cream cheese (and to die for) it will melt right off if the cake is not cool. I doubled the icing recipe, pile that stuff on there, ice all of it, that's the best part! Throw in lots of pecans (In love with nuts)unbelievable!!!
This was an addictive cake. It got more moist the next cake. I used less sugar and put toasted coconuts on top of the frosting. Double maybe even triple the cream cheese but no need to double on the butter or sugar in the frosting recipe. Highly recommend.
This is a great recipe, but be sure to beat the egg whites TO STIFF PEAKS! I made two cakes for my parents' 40th anniversary party--the first one was great but the second I got yolk mixed in with the whites, they didn't form peaks and the texture was markedly doughy. Luckily, I only needed one piece from the second cake! Also, I doubled the frosting as others did so the sides would be frosted, too.
Fantastic!!! I doubled the frosting, I added pecans to the frostings and decorated with some on the outside. I made this for my aunts birthday, she loves Italian cream cake, they ordered one from her favorite bakery and I made one too, mine put the bakery cake to shame, I even got emails telling me how good this cake was, excellent, the frosting makes it so don't use any other kind of frosting on this cake or it will not be as good. Super!! Oh yeah I cut down the powdered sugar, I put in a cup "less" than called for in the frosting, it was plenty sweet.
I have made this recipe many times and most recently for an "end of class, we made it to graduation" celebration. Everyone just raved over it and I've had many people want to pay me to make them for anniversary, wedding, and birthday celebrations as well. This is the best recipe I have ever used. I do not use walnuts but use pecans (chopped) and stirred into both the batter and the frosting. Use less powdered sugar and I toast the coconut before using it in the batter and sprinkle the top. Yummers!!!
Wonderful recipe! Doubled the frosting and substituted pecans for walnuts. Huge hit at the office! Positively a keeper!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Cream Cake I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 374
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