Italian Cream Cake Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Cake
1½ cups all-purpose flour
1½ teaspoons baking powder
1/4 salt
3 eggs
1½ cups granulated sugar
3/4 cup milk
1 tablespoon butter
Filling
3/4 cup granulated sugar
3 tablespoons cornstarch
3/4 cup milk
1 15-ounce container (2 cups) ricotta cheese
1½ teaspoons vanilla
1/2 cup mini-semisweet chocolate chips
Frosting
1 tub Cool Whip
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Directions: |
Directions:Oven 350º
Grease and flour two 9x1½ round baking pans. Combine flour, baking powder, and salt. In a large mixer bowl beat eggs on high speed of electric mixer 4 minute or till thick and lemon colored. Gradually add the 1½ cups sugar and beat 4 minutes. Add dry ingredients to egg mixture, beating on low speed just till combined. Heat the 3/4 cup milk and butter just till butter melts. Add milk mixture, beating on low speed till combined. Pour into pans. Bake for 25-30 minutes. Cool 10 minutes. Remove from pans; cool completely. Cut layers in half horizontally.
For filling, combine the 3/4 cup sugar and cornstarch in a saucepan; slowly stir in 3/4 cup milk. Cook and stir till thickened and bubbly. Cover surface with waxed paper; cool without stirring.
Beat ricotta cheese on medium speed of electric mixer till creamy; beat in cornstarch mixture and vanilla. Stir in chocolate chips. Spread filling on 3 of the cake layers; stack. Top with remaining cake layer
Frost with Cool whip. Chill several hours or overnight before serving. |
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Number Of
Servings: |
Number Of
Servings:16 servings |
Personal
Notes: |
Personal
Notes: Win's favorite. Make sure when adding milk and butter mixture to cake that is not too hot. I make the filling while cake is baking and refrigerate till cool.
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