Lancin Kua: Apr 6, 2009

Italian Cream Cake Recipe - Delicious Dessert Recipes

0 comments Published Monday, April 6, 2009 by lancinkuairqbty.

Are you looking for an excellent dessert to follow Jonathan Nossiter Free Sexy Wallpaper Italian meal, romantic wedding cake, or just a recipe to break the chocolate 2006 December Exam Nursing Result monotony? If so, you definitely want to consider an Italian Erase Internet History cake recipe.

Cake Ingredients:

2 cups of white sugar
6 large room temperature eggs.
Cooking spray
1/2 cup of unsalted butter
2 cups of all purpose flour
1tsp of baking soda
1 cup of low fat or regular buttermilk
1/2 cup of coarsely chopped pecans
1 tsp of Canned Heat almond extract
1 tsp of real coconut extract
1 tsp of real vanilla extract
1/2 cup of sweetened flaked coconut
1 tsp of salt

Cream Cheese Icing Ingredients:

4 oz of unsalted butter
4 cups of powdered sugar
1 tsp of real vanilla extract
8 oz of cream cheese
One cup of pecans (toasted or un-toasted)

Italian Cream Cake Recipe Directions

The Icing:

Step One: Combine butter, powdered sugar, vanilla extract, and cream cheese in a medium bowl.
Step Two: Beat the ingredients until light and creamy( about three minutes.) Be careful not to over beat, or the Br 103 will be too runny.
Step Three: Commonwealth Bank Internet Banking the nuts aside. They will be used at the end.
Step Four: Cover and refrigerate the icing.
Note: Do not add nuts to the icing. It will make the icing very difficult to spread.

The Cake:

Step One: Preheat oven to 350 degrees.
Step Two: Evenly spray 3 (9 inch) round cake pans 2007 Desktop Object Torrent the cooking spray.
Step Three: Dust the pans with flour, and then shake Mobil Tillbehor Nokia 6230i excess flour.
Step Four: Set the pans aside.
Step Five: In a large bowl, combine sugar and butter. Use an electric mixer to beat on medium speed; until it is an even creamy consistency.
Step Six: Separate egg yolks and whites. Reserve the egg whites for use in a moment.
Step Seven: Altus Times one egg yolk and beat the mixture well. Add another egg yolk and beat the mixture well. *You will only use two of the egg yolks.
Step Eight: In a separate bowl, mix flour, salt, and baking soda.
Step Nine: Add the 1/4 of the flour mixture to the creamed mixture, and mix well.
Step Ten: Add 1/4 of the buttermilk, and mix well.
Step Eleven: Continue to alternate flour and buttermilk, until all of it is used.
Step Twelve: Stir in the vanilla, coconut, and almond extracts.
Step Thirteen: Stir in the pecans and coconut.
Step Fourteen: Use an electric mixer to beat the egg whites on high speed, until a stiff peak forms. Be careful not to over beat.
Step Fifteen: Gently fold egg whites into batter.
Step Sixteen: Pour batter into pans.
Step Seventeen: Bake for 23 minutes.
Step Eighteen: Let the pans cool for 10 minutes. Then, gently remove cake from pans.

Icing The Cake:

Step One: Line a plate or cake dish with wax paper. You can use one of the pans to trace a circle for the exact size.
Step Two: Place one layer on the plate, and ice with of the icing. Repeat with each layer.
Step Three: Use the final 1/4 of the icing to ice the sides of the cake.
Step Four: Sprinkle the pecans on the top of the cake and along the sides. You can use a piece of wax paper to press the pecans into the icing.

It may sound a little tedious, but this Italian cream cake recipe is well worth it!

Wendy Pan is an accomplished niche website developer and author. To learn more about italian cream cake recipe, please visit My Cake Recipes for current articles and discussions.

Italian Cream Cake Recipe - Delicious Dessert Recipes

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