Every Celebration Deserves a Great Cake! Italian Cream Cake from

Cooking light italian cream cake recipe

Don’t agree? Every celebration deserves a big cake! Well, let me tell you from experience, this is a fool! I originally did this many years ago when we had a surprise birthday party for our next-door neighbor. I was surprised and delighted with the cake. And boy, that cream cheese icing is too good! This recipe received rave reviews. We’ve also had this cake on a cruise we took out of Charleston on the Norwegian cruise line… It’s good that they offered Cooking Light options that were heavenly! I subscribed to Cooking Light magazine shortly after they hit the market… Great recipes! If you need a new magazine to watch, I love this one! (Cooking Light recipes can be found on the MyRecipes.com website.) Now… For the recipe… then a special message of Happy Birthday, Happy Anniversary at the end…!

From MyRecipes.com’s website:

Italian

Cream Cake

This layered Italian cream cake is the perfect dessert for a birthday or dinner because it is moist and full of flavor from chopped walnuts and cream cheese icing. The impressive 5-star dessert continues to receive rave reviews every time!

Cake Ingredients Vegetable cooking spray

2 cups sugar 1/2 cup light butter 2 yolks egg 2

  • cups all-purpose flour
  • 1 teaspoon

  • baking soda
  • 1 cup

  • low-fat buttermilk
  • 1

  • /2 cup chopped nuts
  • 1 teaspoon

  • butter
  • extract 1 teaspoon

  • coconut extract 1 teaspoon
  • vanilla
  • extract

  • 6 egg whites (at room
  • temperature)

  • Sugary kumquats
  • (optional)

  • Strips of orange peel (optional)
  • Kumquat sheets (optional

)

Preparation

  1. Prepare cream cheese glaze; Cover and cool. Cover
  2. the bottoms of

  3. 3 round cake pans (9 inches) with cooking spray (do not cover the sides of pans); Line the bottoms of the pans with wax paper. Cover waxed paper with cooking spray and powder with flour; reserve.
  4. Combine sugar and butter in a large bowl; beat on medium speed from a blender until well mixed. Add the egg yolks, 1 at a time, beating well after each addition. Combine 2 cups flour and baking soda; Stir well. Add the flour mixture to the creamy mixture alternately with buttermilk, starting and ending with the flour mixture. Add the pecans and extracts.
  5. Beat the egg whites at high speed from a mixer until stiff peaks form (do not beat too much). Fold the egg whites into the dough; Pour the dough into prepared pans. Bake at 350° for 23 minutes. Let cool in pans 5 minutes on a rack. Loosen the cake layers on the sides of the pans with a narrow metal spatula and turn towards the wire racks. Peel off the waxed paper and let cool completely.
  6. Place 1 layer of cake

  7. on a plate and spread with 2/3 cup of cream cheese glaze; top with another layer of cake. Repeat with 2/3 cup of icing and the remaining layer, finishing with the cake. Spread the remaining frosting over the cake. Garnish with kumquats, orange peel and kumquat leaves, if desired.
  8. Note: To make sugary kumquats, dip the kumquats in lightly whipped egg whites and drain; add sugar.

Ingredients for cream cheese icing

1 package (

  • 8 ounces) Neufchâtel cheese package 1 packet (
  • 1

  • pound) sugar powder, sifted
  • 1 teaspoon vanilla extract

Preparation

  1. Cream butter and cheese on high speed from a blender until fluffy. Add sugar; Beat on low speed until well mixed. Add vanilla; Beat well.

Recipe and photo from MyRecipes.com website; Photo by: HOWARD L. PUCKETT

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On the 54th wedding anniversary of my parents, my sister Bridget and brother-in-law, Bill, both had birthdays (one day apart) in the last few days…! The place has to be festive

!

Mom and Dad, you guys are the best and I wish you another 54 happy years together!

Bridget and Bill… H A P P Y B I R T H D A Y ! I hope it’s the best ever! I have no doubt that all of you will celebrate well! I love you! xoxo me

Catch yourself here tomorrow!

Canzaciti.com Culinary specialist with more than 10 years of experience in the restaurant industry.

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