Friday, April 22, 2011

Italian Cream Cheese Cake


1 stick Butter
½ cup Crisco
2 cups Sugar
5 Egg Yolks
2 cups Plain Flour
1 tsp Baking Soda
1 cup Buttermilk
1 tsp Vanilla
1 cup Coconut
1 cup chopped Pecans
5 Egg Whites, stiffly beaten

Cream butter and Crisco. Add sugar, beat well. Add egg yolks and beat. Add flour and soda. Alternate with buttermilk. Stir in vanilla. Add coconut & nuts. Fold in stiffly beaten egg whites 2 Tablespoons at a time. Pour into greased and floured 9 in cake pans and bake at 350 for 20 – 25 min or until toothpick comes out clean. Cool and frost with cream cheese frosting.

Frosting:
1 – 8oz Cream Cheese, softened
½ stick Butter, softened
1 box 10x Sugar (1 pound of powdered sugar)
1 tsp Vanilla
Chopped Nuts, optional

Mix cheese and butter, add sugar and vanilla. Frost Cake and sprinkle nuts on cake.

*** This recipe was featured on Recipes For My Boys ~ Thursday's Treasures Week 69





133 comments:

  1. What does the frosting recipe mean by "1 box 10 x Sugar?" Thanks!

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    1. 10X sugar is a type of powdered sugar. Sometimes it is called 'confectioner's sugar'. Usually, the boxes are 1 lb (16oz) boxes.

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    2. thank you lynn

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  2. Just one 9" pan? Or three? Or two [with cake split in half?]?

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  3. I make this cake all the time. You need 3 pans Also if you want chocolate Italian cream add 1/2 cut cocoa powder

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    1. Chocolate sounds great! I will have to try it.

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  4. Can this be made in a 9x13 pan? I want to take it to a potluck dinner but a 3 layer cake would be hard to transport.

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    1. Great! Thank you! I will be making it this weekend for my sorority's Italian themed Christmas party. :-)

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  5. do you have to use Crisco? would Butter be better?

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  6. I'd also like to know if it can be made without Crisco (replace it with butter?). This looks delicious!

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    1. Just a little comparisons...

      Butter and stick margarine deliver approximately 100 calories, tub margarine roughly 60 calories and shortening 110 calories. All three options are quite high in fat, ranging from 10 to 15 fat calories per tablespoon. Butter is highest in saturated fat and cholesterol, which can clog the body's arteries. On the other hand, margarine has both saturated fat and transsaturated fat. Trans fats raise LDL cholesterol levels and lower HDL cholesterol levels, making them even more dangerous than saturated fat. Although shortening does contain saturated fat, it does not have any cholesterol. In regards to the nutritional aspect of the comparison process, all three options have advantages and disadvantages when baking cookies. Although it might be nutritionally beneficial to choose the option with the lowest fat content, taste and texture will be impacted.

      That is why I follow the directions on baking, and the fact that I am not a baker... I usually don't chance it. You can make the substitution... It's your call :-)

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    2. thank you for the info!! =0)

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    3. I am a professional baker. Please do not substitute butter or margarine for the Crisco. It will most definitely alter the taste and the quality of your product. If you're worried about the fat content-you can use applesauce to replace the fat without much difference in taste and can give a moister cake.

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    4. I believe you can replace the Crisco with coconut oil. It has a similar consistency. Coco oil is mostly saturated fat and high calories. But coco oil has health benefits as well. Check it out.

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    5. Crisco is soybean which is a GM crop..... I'd rather have the butter. Alternatively could you use beef lard (shortening) ?

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  7. I plan to make this very soon, it looks like a great Christmas cake, especially for my friends December birthday!!
    It looks amazing and I am going to bake as directed!!

    I will write back when I have completed and tasted!! Can't wait!!

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    1. Please, please, please! Let me know how it turns out and if you can... take pictures! I love feedback!!!

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    2. I can tell you girls: go directly by the recipe. Use Crisco and not replace it with butter. This recipe is one of the best I have ever made. It's just like my recipe and I've used it for 50 years. It's a great, wonderful recipe. Do not substitute.

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  8. Yum! Can i do cupcakes instead, how many would it make? Any changes in ingredients , baking time?

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    1. I'm not sure... maybe 24? I'd check them at 15 or 20 minutes.

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    2. I did cupcakes, followed the exact recipe to a T. Baked 24 minutes it made 18. I had people fighting over the last one.

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  9. Is the coconut shredded or flaked! Sweetened or non sweetened?

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  10. This is the same recipe I've always made. It us wonderful! Don't use anything but real butter and when you fold in the egg whites, just fold them in until it is mixed and no more.

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  11. It is even better if you cook in 4 pans. You will need to increase the icing by 1/2.

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  12. Could you use apple sauce instead of crisco like you can do for oil and i drink the body by vi shakes and you.can usually substitute the flour with the shake mix. Think it would work?

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    1. I've never varied from my Mama's recipe. I'm not a baker, and I don't know about substitutions. Sorry!

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    2. the Body by Vi shake powder is not flour, so I do not think it would work. Just my opinion.

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  13. Making for a Christmas Present for Mom's Husband... will let you know how it goes.

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  14. I have made this cake twice and its been a hit everytime thanks for sharing

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  15. I hope this cake turns out...the recipe called for 9in pans not "3" pans until I read the comments and paid no attention to the picture....guess that means mine will be baking longer and become a 4 layer...oh well..

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    1. The picture does show 3 layers. :)

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    2. I've made it in 1, 2, 3 and 4 layers. It doesn't matter. It tastes great either way.

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  16. Sounds & looks delicious...question-has anyone made it without the pecans? My daughter has a deadly allergy to nuts. Not sure if it would alter the taste and/or texture too much??

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    1. It's ok to leave them out! I do sometimes depending on who I'm fixing it for.

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  17. Just reminded of this pin. I wish I would have remembered for Christmas. Your recipe looks delicious. It's photographed beautifully. I can't wait for an occasion to make this myself.

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  18. Rebecca VanDerHeideJanuary 1, 2013 at 5:30 PM

    I am sure that my husband and I had Italian Cream Cake for our wedding! It was the most delicious cake we ever (before or since) tasted. A local bakery provided a sample for a bridal show. When we tasted it, we knew nothing else would do. We have been married over 26 years, the bakery has since closed, and I can still remember the extraordinary flavor of that delectable cake. Maybe we could relive that pleasure by making this cake! Yeah!

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  19. Is the "t" for teaspoon or tablespoon? Thanks!!

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    1. "t" is for teaspoon and "T" is for tablespoon.

      I'm thinking that this is the perfect thing to try for a co-worker's birthday Monday! Especially since somebody had already asked if it could go into a 9x13.

      I'll just put out a "warning, nuts..." note in front of it. :)

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    2. Thanks for clarifying that for me!

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  20. I am a chef baking as needed but cakes are my joy. I am trying this cake tomorrow it sounds like a great compliment for caprese lasagna...pics to follow promise and thanks for sharing such a priceless gift
    chef Kim

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  21. Can the coconut be left out or would it change the texture and consistency?

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    1. Coconut is a kind of flavouring, commonly used in Brazil. You can use it or not, it does not chance the consitency

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  22. This cake is great. I have made this cake for over a year. I have used coconut and pecans and it is soon yummy! My family perfers no coconut or pecans. Then its just a great white cream cheese cake and it is great. I have to make it for everyones birthday and holidays.

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  23. How much weight is a stick of butter

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  24. Mountain Top BakerJanuary 7, 2013 at 10:57 AM

    This cake looks wonderful - can't wait to give it a try. I live at 8,000 feet so baking at the high altitude can be challenging. Do you have any adjustments for baking this cake at high altitude?

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    1. I don't know how to adjust for high altitude. I assume you know much more than I do. I am, after all, not a big baker.

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    2. from my experiences the only time you need to adjust for high altitude is when using mixes. From scratch recipes usually turn out just fine. I have baked in all altitudes.

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  25. Lynn,
    Soooo glad I came across your recipe.
    Im inspired to make it-- but it's gonna be gluten free!
    I'll let you know the results with pics.
    Thanks for sharing!
    Bdub

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    1. Thanks so much! Please do let me know, and I would love to see pictures! :-)

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  26. Wonderful!!!!! Excellent cake!!!!! ;)

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  27. Gorgeous!!! I have never made one but my sweet Mama and both my Grandma and my Great Grandma always did. Thank you for sharing on Thursday's Treasures. I've featured this fantastic cake there. Please stop by my blog and grab my "featured on" button. <3 and hugs!

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  28. I am making this cake for my husband's birthday this weekend! It looks delicious!

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    1. YAY! Let me know how he likes it!

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    2. He loved it! It looked too beautiful to eat, BUT WE ATE IT ANYWAY! I will send pics as soon as I figure out how to send! Thanks so much for the recipe! This will definitely be a family favourite!

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  29. Curious, why is this called "Italian"? None of the ingredients are common to Italian desserts.

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    1. I believe that it's just a name that became popular ages and ages ago. This was a recipe that was handed down through generations to my Mama.

      One account does say that it was created by an Italian cook for a wealthy southern family and that's why it's called Italian.

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  30. I made this yesterday for a friend's birthday. The center of both layers failed to rise. What did I do wrong? I tried folding the egg whites into the batter but it was too thick so I had to fold the batter into the whites. Was that my problem? I live in Colorado at 4500 feet...It was delicious. I ended up cutting the outside edge of the cake into pieces and frosting the small squares. Everyone loved it and didn't know it was my "failure" cake!

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  31. Thank you so much for posting this! When I was growing up, my neighbor used to make this and it was my favorite. I have been looking for this recipe for 30 YEARS!!! I am SO happy to see this! Thank you, thank you!!

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    1. So glad you found it! You are welcome!!! :-)

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  32. This is a great cake . I have made it with black walnuts instead of pecans and if you like that flavor nut it is awesome!!!

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  33. This looks amazing!!! Oh yes, I am pinning!! Now also following via GFC:)

    http://www.myturnforus.com/

    Have a great day!!
    Now I am off to share this on FB:)

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  34. Pecans, and coconut, and cream cheese, and three layers! Love, love, love this cake!

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  35. Okay. Here's what happened: I made this cake once and it turned out GREAT!! We added a little fresh fruit on top to give it a little extra something and add some pretty colors! However, I just made it tonight for a Valentine's Day treat and it flopped....literally, It sank. So I turned it into a trifle using Coconut Crème Instant pudding and Whipped cream. It again came out delicious, but what did I do wrong? Why the sinking like the titanic in the middle of my cake?

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  36. Well your recipe is identical to mine <3 Go figure! Of course it is! I use real butter in mine all the time. GREAT recipe and great cake! Always a show stopper and always gobbled up here!

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  37. About to make. Can I use all purpose flour? Thanks!

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  38. I found this on Pinterest. And made it the other day and everyone loved it. Will make it again!!. Thanks for sharing.

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  39. I just love it when people change the recipe in any number of ways and then say they really didn't like the recipe . . . in truth they didn't make the recipe. When I make something new, I follow the recipe the first time exactly. Then I might tweak it the next time . . . otherwise go find another recipe that does or doesn't have what you don't like, can't eat, can't afford, etc. People are certainly entertaining!! This sounds yummy!!

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  40. This sorta looks like a Del Monaco Cake recipe, is it the same?

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    1. Looks like it... From what I know about my Great-Grandmother's recipe, it's a southern version. Her recipe mainly differs in the icing/frosting.
      Story is that back in the days of servants in the South, a very well to do family had an Italian chef/cook. The family wanted a fancy dessert for a party, so the chef/cook made this cake. The family named it Italian Cream Cheese Cake.

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  41. I lost the original recipe I got from Southen Living many years ago. It is my sons favorite and make it for him on his birthday every year. Wish I could find my first recipe for the cake. Think I have been using a 11 X 17 pan. Old age has madet that easier for me.

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    1. I have a friends that makes this as a sheet cake. It is much easier that way! :-)

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  42. Its not the fact that Crisco has saturated fat, because fat doesn't make you fat, but its the fact that Crisco is hydogentated. I'm going to make it with Coconut oil. Its a myth that saturated fat clogs our arteries. I bake and cook with coconut oil, and it will be a fine substitute for the Crisco. And by the way, sugar causes heart disease, not fat.

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    1. You are sooo right Cindi! I try to stay away from sugar, but not always successful. Working on it!

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  43. Thank you so much for this. It took a little more time than a regular cake but it was completely and utterly delicious, so worth it!! My only question is do you store yours in the fridge or in a cake container on the counter?

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  44. Has anyone had to add time to baking it? I have had it in the oven for 25 minutes and it isn't any where near done.

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    1. If you cooked it in two pans... yes adjust by about 10 minutes more. The cake should pull away from the sides of the pan, and a toothpick when inserted in the center should come out clean.

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  45. This recipe is FAB!!!! My friends couldn't stop eating it. I made it in cupcake form (so I wouldn't eat an entire cake myself) I posted a link on my blog to ur recipe because it is too great not to share!!! Thanks
    http://drinkingmom-ents.blogspot.com/2013/03/so-its-been-busy-spring-break-even.html?m=1

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  46. This cake sounds delicious and i would like to make it but i have no idea what 'CRISCO' is. If i cannot get it, can it be substituted by something else ? In the same measure ?

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    1. Crisco is vegetable shortening and should be in the section of the grocery store where the cooking oil is located. I'm not a baker, so ask your friends that bake about substitutions. This cake is too good for me to mislead you on a sub... Hope that helps!

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  47. I MADE THIS CAKE....OMG ITS WONDERFUL!!! THANK YOU!

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  48. I made it ,it is delicious!!!!!!!thank you!!!!

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  49. I made this cake for a family get together and what a hit it was! So moist & delicious. Only variation was using walnuts instead of pecans. At the end of the day there was only one small piece left and when my husband went to bed he said he was looking forward to having cake with his coffee in the morning. Which meant he was afraid I was going to eat it!

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  50. High altitude add 2 T extra flour turn down temp 15 deg cook extra 15 to 20 min and don't let anyone even walk close to your oven or disturb it in any way. If you have very low humidity add a small deep pan of water to the lower wrack of your oven this also works for bread. :-)

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  51. How do I pinterest this recipe. It looks wonderful and the ingredients are all wonderful as well.

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    1. http://pinterest.com/pin/54535845460483564/

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  52. Hello. I came across this recipe and wanted to know If I can use cake flour?

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    1. I don't use it, but I suppose so! Sure!

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  53. I love to bake this cake, however, I prefer Black Walnuts, it gives it a wonderful taste, unlike Pecans, they really don't have a lot of flavor!

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  54. Can you fold in more at one time or stick to the recipe??

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    1. I always stick to the recipe. I think that adding one at a time keeps it light and moist, but just don't overmix.

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  55. I'm looking forward to making this cake, I can't get Crisco in UK, however I do have Coconut Oil. As Crisco is solid and Coconut Oil is liquid, would I still use 1/2 cup? Also I normally use Self Raising Flour when baking a cake which is a mixture of plain flour and Baking powder. Not sure if Baking soda is the same as Baking powder or Bicarbonate of soda, which is also sometimes used in cake baking, any idea please? Thank you

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    1. I'm not a professional baker. This is my Grandmother's recipe, and I always follow the recipe closely. So, I'm not sure about the oil. If I don't have plain flour, sometimes I sub the s/r flour and leave out the baking powder/soda and the salt. However, this recipe doesn't have salt. I would say that you can sub the flour. Remember, I'm not a professional baker, so you may want to ask an actual baker! :-) Hope this helped!

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  56. Hello. Is the butter salted or unsalted?

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  57. I wish this could be posted to Pinterest. Do you have a Pinterest profile??

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    1. Yes, I do. Please follow my Southern With A Twist board...

      http://pinterest.com/southernwatwist/

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  58. I always add some crushed pineapple and my oh my, it delicious!

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  59. I finally made this cake! It's delicious and easy to make. I substituted coconut oil for crisco. It's great. Thank you for the recipe.

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  60. I made this cake last night as test run for a future event I am taking a cake to. My husband and I both agreed that it definitely pasted the test!! Thank You!!

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  61. Sorry if anyone has already asked this (I looked at several of the questions and didn't see mine) but I was just wondering - Crisco shortening or Crisco oil? Thanks!

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  62. it the coconut the coconut flakes or something else?

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  63. Can I add unsweetened coconut? Will it alter the taste? My husband loved it last year for his birthday! He requested it again this year! I plan to make it Friday, so if I can have a response about the coconut, it would be appreciated!

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    1. You certainly can use it. It will not be as sweet, so I would guess that it would alter the taste to a certain degree. If he loved it, he may feel that something is missing this time?

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  64. I don't want to chance it! It was great the first time! I will send you a pic! Thanks, Lynn! Btw: I posted a pic of my cake on my blog with your link!
    Check it out: wakeupandsmellthepetunias.blogspot.com

    Sandra

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    1. Yay! I'd love to see a picture! I'm on my way to check out your blog! :-)

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  65. I will post a pic of my husband's birthday cake. He requested more pecans around the cake! I hope it tastes good! I think I got lucky the first time I baked it! Thanks Lynn for sharing my post on your FB page!

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  66. You'd said to fold in 2 T of time did you mean thyme

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    1. No... Fold in two tablespoons of egg whites at a time.

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  67. I want to make this cake for a friend's wedding. the cake pan is 12x18. Would I just double your original recipe? Thanks so much

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    1. I guess so. I assume you are making a layered cake? This cake it very moist, so you will need support or it will fall apart.

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  68. Thanks Lynn for responding so quickly. Not a layered cake but a one layer 12x18 sheet cake. That's a large sheet cake so that's why I am asking if I should double the recipe to be at least 2 inches in height. Thank you for your help.

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    1. This recipe made a 9X13 pan about 2 inches thick. So, I would say double it, and if you have any batter left over make a little cake for yourself! :-)

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  69. This cake was delicious and easy to make!!

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  70. can you leave out pecans and coconut?

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    1. I guess you could, but then it would just be a plain cake with cream cheese icing... I just wouldn't even bother with it then.

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