» #2 Italian Cream Cake Recipes :: Cream Cheese Icing Cakes G4guru.com

#2 Italian Cream Cake Recipes :: Cream Cheese Icing Cakes

Filed Under (Cakes, italian cream cake) by admin on 23-07-2008

Tagged Under : Cream Cheese Icing Cakes, Italian Cream Cake Recipes

Ingredients Italian Cream Cake:

italian cream cake recipes , cookies

Cooking spray
2 cups sugar
1/2 cup light butter ;
2 large egg yolks
2 cups all-purpose flour
1 teaspoon baking soda
1 cup low-fat buttermilk
1/2 cup chopped pecans
1 teaspoon butter extract
1 teaspoon coconut extract
1 teaspoon vanilla extract
6 large egg whites (at room temperature)
Lemon rind (optional)
1 tablespoon light butter, chilled
1 (8-ounce) package Neufchatel cheese, chilled
1 (l-pound) package powdered sugar, sifted
1 teaspoon vanilla extract

Directions Cream Cheese Icing:

1. Beat butter and cheese at high speed of a mixer until fluffy. Gradually add sugar and vanilla; beat at low speed just until blended (do not overbeat, or icing will become runny). Cover and chill. Yield: 2 2/3 cups.

Directions Italian Cream Cake:

1. Prepare Cream Cheese Icing; cover and chill.
2. Preheat oven to 350°.
3. Coat bottoms of 3 (9-inch) round cake pans with cooking spray (do not coat sides of pans), and line bottoms of pans with wax paper. Coat wax paper with cooking spray. Dust with flour; set aside.
4. Combine sugar and butter in a large bowl; beat at medium speed of a mixer until well blended. Add egg yolks, 1 at a time, beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in pecans and extracts.
5. Beat egg whites at high speed of a mixer until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter into prepared pans. Bake at 350° for 23 minutes. Let cool in pans 5 minutes on a wire rack. Loosen cake layers from sides of pans using a narrow metal spatula; turn out onto wire racks. Peel off wax paper, let cool completely.
6. Place 1 cake layer on a plate. Spread with 2/3 cup Cream Cheese Icing; top with another cake layer. Repeat with 2/3 Cup icing and remaining layer, ending with cake layer. Spread remaining icing over sides and top of cake. Garnish with lemon rind, if desired.

Yield: 20 servings (serving size: 1 slice).

Bookmarks