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Award Winning Italian Cream Cheese Cake

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If you want to get your baking game on, this is the cake for the challenge.

The Italian Cream Cheese cake is moist, sweet, flavorful and super delicious with the cream cheese and butter frosting.

My entry into the county fair was not originally the Italian Cream Cheese cake, it was a lemonade cake.  During the baking of the lemonade cake the bottom fell when I flipped it over in the Bundt pan, complete collapse at 7.30pm at night after work

I was baking after work to get the cake ready to enter in the county fair the next morning between 7am-10am.

After I collected myself and decided that crying would not bring the bottom of the cake back, I realized I had all the ingredients for the Italian Cream Cheese cake in my pantry.

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 2 cups sugar
  • 5 large eggs, separated, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • 1-1/2 cups sweetened shredded coconut
  • 1 cup chopped pecans

Luckily had already printed the recipe so I grabbed it off the counter and began prepping the ingredients.  The butter was already softened from my previous cake, and we shall never talk about that experience again.

I ran thru the Italian Cream Cheese recipe instructions, and so it began.  After I creamed the sugar, shortening and butter, I separated the eggs, which on a side note, I luv to separate eggs, it calms me down with all the intense focus.   Adding the eggs and vanilla filled the kitchen with a sugar vanilla aroma that you just cant get anywhere else.

The dry ingredients in conjunction with the buttermilk were slowly added and blended, I could feel the cake starting to really come together, I knew in my heart at 8.30pm that I should have baked this cake first!

Once I folded in the coconut and pecans, I set this aside and focused on whipping the egg whites.

I think whipping egg whites is pure magic, you can go from a runny egg white to this beautiful transformed mixture that is pristine in color and full of air as it forms those wonderful little peaks and mountains.

Once I slowly folded the egg whites into the batter, I scraped the batter into three separate pans, and tiptoed over to the oven where I very carefully placed them on the oven racks.

When I closed the door to the oven my entire body just relaxed and I suddenly became very sleepy.

Shaking off the urge to go to bed, I knew I could use the baking time I had to make the frosting, so in the morning all I would have to do was frost my cakes , box it up and off to the county fair I could go.

The cakes baked perfectly, and when they were set aside to cool for the night around 11 pm,  I knew I could get a good nights sleep, (finally).

I woke up feeling refreshed in the morning and ran into the kitchen to start the frosting and assembly process of this three tier cake.

The process was smooth and easy, everything just feel into place.  I was able to get all the finishing touches onto the cake with the pecans and coconut added to the outside of the cake.

It was time to put the finishing touches on me and off I went, the dogs wished me good luck as I carried the cake out to the car and very carefully tucked it in, with the seatbelt to prevent any moving around.

 

When I arrived at county fair, as I entered the room and was walking back to the food items department, I heard “hey is that cake for me lol”

 

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Award Winning Italian Cream Cheese Cake

Difficulty: Intermediate Prep Time 20 min Cook Time 25 min Total Time 45 mins Servings: 16

Description

The Italian Cream Cheese cake is moist, sweet, flavorful and super delicious with the cream cheese and butter frosting.

Ingredients

Directions

Directions

  1. Combine Ingredients

    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.

  2. Beat Egg Whites

    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.

  3. Bake cakes

    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.

  4. Make Frosting

    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.

    Sprinkle pecans on top and sprinkle coconut on top and sides of cake 

    Refrigerate.

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