Show up to your next party with an impressive looking Italian Cream Cake. Our three-layer Italian Cream Cake is a delicious cake that stacks up sky-high.
What You Need
Original recipe yields 16 servings
3 cups flour
1/2 tsp. baking soda
1-1/2 cups butter or margarine, softened, divided
2-1/4 cups granulated sugar
2 tsp. vanilla, divided
6 egg s
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 cup BAKER'S ANGEL FLAKE Coconut
1 cup chopped PLANTERS Pecans, toasted, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1 lb. powdered sugar (about 4 cups)
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Let's Make It
Heat oven to 325°F.
Combine flour and baking soda. Beat 1 cup butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in 1 tsp. vanilla. Add eggs, 1 at a time, beating well after each addition. Add flour mixture alternately with sour cream, beating after each addition until well blended. Stir in coconut and 1/4 cup nuts.
Pour into 3 greased and floured 9-inch round pans.
Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Beat cream cheese and remaining butter in separate large bowl with mixer until blended. Gradually beat in powdered sugar until well blended.
Stack cake layers on plate, filling and frosting with cream cheese mixture. Sprinkle remaining nuts onto top and side of cake.
Prepare using margarine, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, and PHILADELPHIA Neufchatel Cheese.
This delicious cake can instead be baked in a greased and floured 12-cup fluted tube pan or 10-inch tube pan. Bake 1 hour 15 min. to 1 hour 25 min. or until toothpick inserted near center comes out clean. Invert pan; cool cake completely. Loosen cake from sides of pan with knife. Gently remove cake from pan. Use serrated knife to cut cake horizontally into 3 layers. Fill and frost with cream cheese mixture.
How to Toast Nuts
Toasting nuts adds crunch and intensifies their flavor. To toast nuts in the oven, spread nuts in single layer in shallow baking pan. Bake at 350°F for 8 to 10 min. or until golden brown, stirring occasionally. To toast nuts on the stovetop, place nuts in ungreased skillet. Cook on medium heat until golden brown, stirring frequently. To toast nuts in the microwave, place up to 1 cup of nuts in a microwaveable shallow dish. Microwave on HIGH until fragrant and crisp, stirring every 30 sec.
Calories From Fat
% Daily Value*
Total Fat 34g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 79g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.