Tuesday, April 16, 2013

Recipe Round-Up: Italian Cream Cheese Cake

This cake.




If I ever need to impress future in-laws, I will make this cake.
If I ever need to a woo a handsome boy with my mad culinary skills, I will make this cake.
If I ever need to drown my sorrows in something delectable, I will make this cake.
If I ever need a reason to sing for joy and clap my hands, I will make this.

This cake. It's magnificent.

This cake has a stellar reputation, ranking right up there with the chocolate sheet cake and oatmeal chocolate chip cookie dough as one of the most beloved desserts in my family. It takes a little time but it is oh-so worth it. And since it is Sam's favorite cake, it made an appearance this weekend.

Let's tackle this sucker, shall we?






First, add sugar, shortening and butter into a large mixing bowl. Mix until creamy.




Now, add egg yolks, reserving the egg whites in a separate mixing bowl. Trust me on this, these eggs make the cake moist, rich and decadent.

Amen.


Mix in the egg yolks until it is a dreamy yellow. Doesn't that color just make you scream?

No?

Well then, carry on.





Add flour, baking soda and buttermilk.
Mix.
Add coconut.
Mix.
Clap your hands.
Do a round-off.
Hi-five your sister.



Beat the reserved egg whites with an avocado green mixer circa 1976...or any color mixer you choose.




Once peaks have formed, like so...



Fold into the batter with a large rubber spatula.

And WA-LA! Your cake batter is complete!



Pour into three floured cake pans...



And pop those suckers into the oven!
They only take 12-15 minutes to bake, just enough time to mix up your cream cheese frosting, otherwise known as: dinner.


Next up: Cream Cheese Frosting.







Beat butter and cream cheese.
Add powdered sugar and mix
Splash in some vanilla
and a sprinkle of salt
and whip it up.

Finito.

Now, frost that baby!










Bravo!
Go ahead, stick your finger in the frosting. You deserve it!

Now, all you have left is to sprinkle more coconut on top and the sides.








ARE YOU READY FOR THIS?






Behold: Man bait.


I am pretty sure I am drooling.

Let's dive right on in.





This cake is ridiculously good.
Cake.
Frosting.
Cake. 
Frosting.
Cake.
Frosting.
Coconut.

Where's my fork?



The cake is moist and flavorful. The frosting is creamy with a hint of tang. And the coconut adds the perfect sweetness and texture.

A big cup of coffee or hot tea is perfect with this.
Sometimes I add rocky road ice cream, because, why not?

The best part? It needs to be shared! So invite some friends over and whip this up!
They will love you forever.


Italian Cream Cheese Cake:
(High altitude directions in parentheses)
2 cups sugar (minus 6 Tbsp)
1/2 cup shortening (minus 2 Tbsp)
1/2 cup butter 
6 egg yolks
2 cups flour
1 tsp baking soda
1 cup buttermilk (plus 4 Tbsp)
1 cup coconut
6 egg whites beaten until stiff peaks

Directions:
Preheat oven to 375 degrees. Grease and flour three cake pans, set aside. Cream together sugar, shortening and butter. Add egg yolks, reserving egg whites in a separate mixing bowl to beat until stiff peaks. Beat egg yolks into butter/sugar mixture. Add flour, baking soda, buttermilk, and coconut. Mix. Fold in egg whites with rubber spatula until just incorporated. Divide evenly between cake pans and bake for 12-15 minutes or until middle springs back with touched and the edges pull away from pan. Let cool for 5 minutes. Remove from pans to cool completely.

Cream Cheese Frosting:
2 8oz packages cream cheese, room temperature
1 stick butter, room temperature
32oz powdered sugar
1 tsp vanilla
dash of salt (about 1/2 tsp)
1 cup coconut
Chopped pecans (optional)

Directions:
Cream butter and cream cheese. Add powdered sugar and mix until incorporated. Add vanilla and salt and mix. Generously frost cooled cake. Sprinkle top and sides with coconut. Sprinkle with chopped pecans if desired.

ENJOY!!

7 comments:

  1. It looks glorious...thank you for sharing! I wanted to let you know that I can't quite recall how I stumbled upon your blog, but I am so thankful that I did. You are a delight and a treasure to share your heart so openly for all the world to read. Thank you! :)

    ReplyDelete
    Replies
    1. Morningglory,
      Thank you for your sweet words! They made my day. :)

      Delete
  2. Just out of curiosity, do you use the high altitude directions when baking here? I would love to make this cake but am slightly intimidated My baking endeavors either end up fabulous or...not very fabulous. Hugs to you and your family.

    ReplyDelete
    Replies
    1. Hi sweet Marcia! You can totally rock this recipe. Yes, I did use high altitude for this one. It turns out great! I am confident you can do this. Feel free to email me with questions!! :)

      Delete
  3. I can testify that this is amazing, even though I cannot eat wheat and don't eat coconut.

    The frosting alone will make you swoon. SWOON, I tell you.

    Also, Marcia! Hi! I love and miss you. Hugs to your sweet kiddos!

    Love,

    The Seester

    ReplyDelete
  4. Oh! I may need to find a reason to make and share this. I know it needs to be shared because I can feel my waistband getting tight just looking at it.

    ReplyDelete
  5. I know where a person can find the aforementioned avocado mixer....

    ;-)

    ReplyDelete