Best of the Best Italian Cream Cake

Iced Italian Cream Cake, as seen on Food Network's Trisha's Southern Kitchen.


  • 1 cup Buttermilk
  • 1 teaspoon Baking Soda
  • 5 large Eggs, separated
  • 2 cups Sugar
  • 1 stick Butter, soft
  • ½ cup Shortening
  • 1 teaspoon Vanilla
  • 1 cup Pecans, chopped
  • 1 can Coconut, shredded
  • 2 cups Flour


Cream shortening, butter, sugar and egg yolks in a large bowl; add flour and buttermilk; mix well; add coconut, pecans, vanilla and beat well. Beat egg whites in a separate bowl until stiff and fold them into cake mixture. Bake at 325° for 30 to 35 minutes in 3 layered pans. Let cool before frosting.


4 tablespoons butter 1-teaspoon vanilla 8 ounces cream cheese 1-box powdered sugar 1 cup Walnuts, chopped

Mix and spread frosting on layers. Place 1/3 cup of chopped walnuts on first layer of icing, add 1/3-cup of chopped walnuts to 2nd layer of icing. Finish spreading frosting on top and sides of cake and finally place 1/3-cup of chopped walnuts on top.

Serves 8 to 10

Note: This cake can be made into a one layer cake by baking it in a 9×13-inch baking dish, but it is not near as good. Another fun and great idea is to add three to six drops of food coloring, depending on how vibrant you want the color to be. I add the food coloring sometimes to the cake and icing and sometimes just to either the cake or the icing. I choose my colors by the holidays, for example I choose red or green for Christmas.

Easy Chocolate Cake Roll

Here is a recipe that my family loves. I like to add some variety to this roll by sprinkling white chocolate chips on the whipped topping before I roll it up.


The Cake

  • 1/3 cup cake flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/3 teaspoon salt
  • 4 large eggs, separated
  • 1 cup granulated sugar, divided confectioner’s sugar

The Filling

  • 1 container (8 oz.)
  • frozen whipped topping, thawed

Making the cake

  1. preheat oven to 350 F. Line a 15 x 10 inch jelly roll pan with waxed paper. Grease and flour lined pan; tap out excess. (*NOTE: If you don’t have a 15 x 10 in. pan you can use an 11 x 16 pan. I don’t have a 15 x 10 in. so I use a 11 x 16 in. air bake pan, you need to be sure to spread the batter evenly if you use this size.)
  2. In medium bowl, combine flour, cocoa powder, cornstarch, baking soda, baking powder, and salt. Mix well. In a separate bowl, with an electric mixer on medium speed, beat egg yolks and 1/4 cup sugar until fluffy.
  3. In a small bowl, using clean beaters, (this is important!) beat egg whites on high until foamy. Gradually add 1/2 cup sugar, beating until stiff/ peaks form, but not dry.
  4. Fold 1/3 beaten egg whites into egg yolk mixture. alternately fold in remaining whites and flour mixture. Pour batter in pan; smooth top. Bake until a toothpick inserted in center comes out clean, about 15 minutes.

Rolling and Filling Cake

  1. Dust a clean cloth with remaining sugar. (*NOTE The more sugar you spread over the cloth the easier it will be to get the cake off it later. Also trimming the cake removes the crusted edges so it’s easier to roll.) Turn cake out onto prepared cloth; remove waxed paper. Trim the cake edges with a scissors.
  2. Starting with a long side, tightly roll up cake with cloth. Transfer cake, seam side down, to a wire rack to cool.
  3. Unroll cake; remove cloth. Spread whipped topping over cake to within 1/2 in. of edges. Re-roll cake; place seam-side down on a plate. Dust with confectioner’s sugar before serving.

Serves 10

Place cake in freezer 20 minutes before you’re ready to serve for easier slicing. Use a large serrated knife and a gentle sawing motion to cut the cake cleanly.

Fruit in wine jelly

Good for 4-5 persons. The preparation time is about 30 minutes. Ready to be eaten after 3-4 hours.



  • 400 grams fruit or berries (for example grapes, peaches, fresh strawberries or currants)
  • 1 tablespoon gelatin powder and 0.2 cup water or 6 gelatin leaves
  • 2 cups of sweet white wine or cider


Remove the seeds from the grapes, if necessary. Cut the peaches in cubes. Slice the strawberries or scratch the currants. Put the fruit (and/or berries) in a bowl or in portion glasses. Dissolve the gelatin and mix it with the wine or cider. Pour the mix over the fruit (and/or berries). Put the jelly in a cold place until it has stiffen.

Serve with for example almond or nut cookies.

Coconut cookies

Recipe good enough for about 25 cookies. They’re easy to make and really juicy!



  • 50 grams of butter or margarine
  • 2 medium sized eggs
  • 1/2 cup sugar
  • 200 grams (2-2.5 cups) shredded coconut


Turn on the oven at 350°F. Melt the fat. Mix the eggs and the sugar in a bowl. Don’t stir, because then the cookies won’t be as fluffy. Add the shredded coconut and the fat to the bowl. Let the mixture rest for 10 minutes so the shredded coconut will swell – then the cookies will keep their shape. Use two teaspoons to form peaked plats and put them on a nonstick surface baking tin.

Bake in the middle of the oven for about 10 minutes. Loosen the cookies before they get cold.

Chocolate dipped coconut cookies

Dip the lower part of the cold cookies in 100 grams of melted chocolate. Put them on a nonstick surface paper to stiffen.

New York Style Cheesecake Recipe

New York style cheesecake recipes are made with a combination of cream cheese and Italian cheese cakes made with ricotta cheese. In the early 1920’s, this particular silky style of cream cheese was developed in the New York area.


New York style cheesecake recipes were introduced by Jewish delicatessens in New York City. Arnold Reuben Jr., owner of the legendary Turf Restaurant at 49th and Broadway in New York City and a descendant of immigrants from Germany, claimed his family developed the first cream cheese cake recipe. Reuben’s cheesecake was so good, it won a Gold Metal at the 1929 World’s Fair.

The superior qualities that make Reuben’s classic New York style cheesecake are a graham cracker crust, a creamy texture, and distinct lemon flavor that is firm but light in density. Below you will find his Classic New York Style Cheesecake recipe.

Classic New York Cheesecake


Heavily coat 10-inch spring form pan with cooking spray

  • 1 1/2 cups commercial graham cracker crumbs
  • 5 Tbsp. butter
  • 1 tsp. honey
  • 1/4 cup sugar

Mix ingredients together with hands until well blended and crumbs appear moist. Pour into pan. With hands, spread evenly across the bottom and pat down firmly.


  • 5 8-ounce bars cream cheese, at room temperature
  • 2 Tbsp. flour
  • 1 Tbsp. confectioners’ sugar
  • 1 1/2 cups sugar
  • grated rind of 1 lemon
  • 1/2 tsp. orange liqueur
  • 3/4 tsp. vanilla
  • 2 egg yolks at room temperature
  • 5 eggs at room temperature

Preheat oven to 400 degrees. Place first five ingredients in large mixing bowl and beat on high until they are completely blended. Add vanilla and 2 yolks, and beat again. Add eggs one at a time, beating well. Pour into prepared pan. Batter will fill pan. Bake for 10 minutes. Top will be golden. Lower oven temperature to 200 degrees and bake for 35 to 45 minutes or until top browns, cake feels bouncy to the touch, and a toothpick tests clean. Cool to room temperature. Serve immediately or cover and refrigerate. Bring to room temperature before serving.

Yield: 16-20 slices

The history of cheesecake is believed to have originated in ancient Greece. The first recorded mention of cheesecake was when it was served to the athletes during the first Olympic Games held in 776 BC. Centuries later, cheesecake appeared in America. The recipes were brought over by the immigrants.

If you ask a New Yorker, the only true cheesecake makers and connoisseurs are in New York. Every New York restaurant has their own version and thus the cheesecake from New York has been re-named New York cheesecake.

I hope you enjoy this New York style cheesecake recipe.

Soft Gingerbread Cake

This soft gingerbread cake fits perfect to a nice cup of coffee when it’s starting to get close to Christmas. If you want to eat it the Swedish way you should serve it with whipped cream flavoured with lingonberries. A form that can hold about 6.5 cups is needed.



  • 100g butter or margarine
  • 1 cup brown sugar
  • 2 eggs
  • 0.6 cups sour cream or sour milk
  • 1.2 cups where flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground clove
  • 1 teaspoon ground ginger
  • 1 teaspoon bicarbonate


Turn on the oven at 440°F. Grease the form and add some dried breadcrumbs. Put the fat and sugar into a bowl and stir it porous. Add one egg at a time and stir. Stir down the sour cream/milk and then add the flour mixed with the spices and bicarbonate. Pour the mixture into the form. Bake it in the lower parts of the oven for 50-60 minutes. Let the cake cool down a bit before cutting it up.

Gingerbread Muffins

You can also make gingerbread muffins using this recipe. Place about 20 paper forms on a baking tin. Divide the mixture into the paper forms and bake it in the oven at 440°F for about 10 minutes.