Over the Top Italian Cream Birthday Cake & Frstng
By
Rose Mary Mogan
@cookinginillinois
1
My husband requested this cake for his birthday more than 3 months ago. Since he had to wait so long, I wanted to take it to a HIGHER LEVEL OVER THE TOP from the Original recipe.
This is the results and he loved it. He was very impressed.
It is over the top because I used 2 types of nuts, 2 types of sugars, increased the original recipe to one & a half, then added Amaretto Liquer for flavor, & used 9"X9" inch pans, instead of 8" doubled the amount of frosting, & used a total of almost 4 cups of nuts.
Added applesauce to create moisture, & added nuts to the frosting, for extra crunch.
This is the results and he loved it. He was very impressed.
It is over the top because I used 2 types of nuts, 2 types of sugars, increased the original recipe to one & a half, then added Amaretto Liquer for flavor, & used 9"X9" inch pans, instead of 8" doubled the amount of frosting, & used a total of almost 4 cups of nuts.
Added applesauce to create moisture, & added nuts to the frosting, for extra crunch.
Rating:
★★★★★ 4 votes5
Comments:
Serves:
10 to 12 depending on portion size
Prep:
35 Min
Cook:
35 Min
Method:
Bake
Ingredients
-
3 stickbutter softened, room temperature
-
2 cwhite granulated sugar
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1 craw (turbinado) sugar
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8 largeeggs separated, room temperature
-
3 call purpose flour
-
1 1/2 tspbaking powder
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1 1/2 cbuttermilk
-
1/4 camaretto liqueur
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3 cshredded coconut
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1 1/2 cchopped nuts, (i used half walnuts & half pecans)
-
1 capple sauce
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NUTTY CREAM CHEESE AMARETTO FROSTING
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1 lbcream cheese, softened room temperature
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2 stickbutter, room temperature (1/2 pound)
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2 lbpowdered sugar
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1 Tbspamaretto liqueur
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2 tspalmond extract
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2 cchopped nuts (i used half walnuts & half pecans)
How to Make Over the Top Italian Cream Birthday Cake & Frstng
- PREHEAT OVEN TO 350 DEGREES F. Spray 3- 9 X 9 inch pans liberally with non stick cooking spray and set aside till needed.
- Measure flour and add to medium size bowl along with baking soda, then stir to mix and set aside till needed.
- Measure shredded coconut and chopped nuts and add to a separate bowl, and set aside till needed.
- Seperate eggs into 2 separate bowls.
- Beat egg whites till stiff peaks form and set aside till needed.
- Combine both white & raw sugar into a medium size bowl and leave till needed.
- Measure out 1/4 cup Amaretto Liqueur, and leave till needed.
- Measure buttermilk into a small bowl.
- Cream butter with both sugars, until light and fluffy. Then add egg yolks one at a time and beat after eaCH ADDITION.
- Add about 1/3 of flour to creamed sugar mixture, and beat to mix, then add about 1/3 of buttermilk, then add apple sauce, then another 1/3 of flour and milk till all has been added.
- Now pour in the coconut & nut mixture, along with the amaretto, and mix till well blended. Then fold in beaten egg whites, and fold till all has been incorporated into batter.
- Pour Batter equally into the 3 prepared pans and bake for 30 to 35 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool for 10 minutes, then invert onto cooling rack to cool completely.
- Prepare frosting by adding the softened butter and cream cheese to a large mixing bowl, and beat till creamy, then add about half of the powdered sugar and beat till creamy, now add the almond extract and amaretto, and remaining powdered sugar, and beat till blended. Then with a spatula fold in the chopped nuts, and stir to blend into frosting, then frost cake as desired, and garnish as desired.
- I used pecan halves and Fresh Strawberries to garnish cake, but that is optional.
- Slice your masterpiece, and wait for the compliments. It really is over the top, and very impressive.
