caramel italian cream cake
I don't know the original source of this recipe. It was mailed to me years back from a friend. However I do know that it's a queen of the showstoppers and tastes even better than it looks.
►
yield
12 (the total time start to finish is 2 hrs 25 mins which is really what you want to know)
prep time
30 Min
cook time
25 Min
method
Bake
Ingredients For caramel italian cream cake
-
3 cshaved coconut
-
1 cfinely chopped pecans
-
1/2 cbutter, softened
-
1/2 cshortening
-
1 1/2 cgranulated sugar
-
1/2 cfirmly packed dark brown sugar
-
5large eggs, separated
-
1 Tbspvanilla extract
-
2 call-purpose flour
-
1 tspbaking soda
-
1 cbuttermilk
-
1 csweetened flaked coconut
-
quick caramel frosting
-
cream cheese frosting
- QUICK CARAMEL FROSTING: LIKE THE CLASSIC CARAMEL FROSTING, THIS ONE HARDENS QUICKLY, SO COOL THE CAKE LAYERS BEFORE YOU START TO MAKE IT.
-
1 cbutter
-
1 cfirmly packed light brown sugar
-
1 cfirmly packed dark brown sugar
-
1/2 cheavy cream
-
4 cpowdered sugar, sifted
-
2 tspvanilla extract
- CREAM CHEESE FROSTING
-
1/4 cbutter, softened
-
4 ozcream cheese, softened
-
2 cpowdered sugar
-
1 tspvanilla extract
How To Make caramel italian cream cake
-
1CAKE:
-
2Preheat oven to 350°. Place shaved coconut in a single layer in a shallow pan. Place pecans in a second shallow pan. Bake coconut and pecans at the same time 5 to 7 minutes or until coconut is toasted and pecans are lightly toasted and fragrant, stirring halfway through.
-
3Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated and brown sugars, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla, beating until blended.
-
4Combine flour and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in pecans and 1 cup sweetened flaked coconut.
-
5Beat egg whites at high speed until stiff peaks form, and fold into batter. Pour batter into 3 greased and floured 9-inch round cake pans.
-
6Bake at 350° for 23 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).
-
7Prepare Quick Caramel Frosting. Immediately spread frosting between layers and on top of cake. Spread Cream Cheese Frosting over sides of cake; press 3 cups toasted shaved coconut onto sides of cake.
-
8Cream Cheese Frosting:
-
9Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended; stir in vanilla.
-
10Quick Caramel Frosting:
-
11Bring first 3 ingredients to a rolling boil in a 3 1/2-qt. saucepan over medium heat, whisking constantly (about 7 minutes).
-
12Stir in cream, and bring to a boil; remove from heat. Pour into bowl of a heavy-duty electric stand mixer. Gradually beat in powdered sugar and vanilla at medium speed, using whisk attachment; beat 8 to 12 minutes or until thickened. Use immediately.
-
13Tip: Don't panic if you overbeat the frosting. Thin to a spreadable consistency by adding 1 to 2 tsp. hot water.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
Comments and reviews are disabled on unpublished recipes.
ADVERTISEMENT