Fresh Orange Italian Cream Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: Charli687 Note: You'll need to start this cake a day ahead. The orange pudding must chill for 8 hours and cake needs to chill for 4 -6 hours before icing.
List of Ingredients
1/2 cup butter, softened
1/2 cup shortening
2 cups sugar
5 large eggs, separataed
1 Tbsp vanilla
2 cups all purpose flour
1 tsp baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
Fresh Orange Pudding (see recipe)
3 cups Pecan Cream Cheese Frosting (see recipe)
1/2 cup sweetened flaked coconut, lightly toasted
Glazed Pecan Halves (see recipe)
Recipe
Beat butter and shortening at medium speed with electric mixer until fluffy. Gradually add sugar and mix wel. Add egg yolks one at a time and mix well after each. Add vanilla and beat until blended.
Combine flour and soda. Add to sugar mixture alternating with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in one cup flaked coconut.
Beat egg whites until stiff peaks form. Fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
Bake at 350 for 25 min. or until a wooden pick comes out clean. Cool in pans for 10 min. then cool completely on wire racks.
Spread 3/4 cup chilled Fresh Orange Pudding between layers. Spread remaining pudding on top of cake. Loosely cover cake and chill for 4-6 hours. Spread three cups Pecan Cream Cheese Frosting on sides and top of cake. Sprinkle top of cake with toasted coconut. Arrange Glazed Pecan halves around top edge of cake.Store in refrigerator until ready to serve.
Fresh Orange Pudding:
1 cup sugar
1/4 cup cornstarch
2 cups fresh orange juice (squeezed from approx. 4 lbs of oranges)
3 large eggs, lightly beaten
1/4 cup butter
1 Tbsp grated orange rind
Combine sugar and cornstarch in a saucepan. Gradually whisk in fresh orange juice. Whisk in eggs and bring to a boil over medium heat. Stir constantly until mixture reaches a pudding-like thickness. Remove from heat and add butter and orange rind. Cover and chill for 8 hours.j
Pecan Cream Cheese Frosting
1 8 oz pkg cream cheese, softened
1/2 cup butter, softened
1 16 oz pkg powdered sugar
1 cup chopped pecans, toasted.
Beat first three ingredients at med. speed with electric mixer. Gradually add posdered sugar and beat until smooth. Stir in pecans.
Glazed Pecan Halves
2 cups pecan halves
1/3 cup light corn syrup
vegetable cooking spray
Combine pecans and syrup, stirring to coat. Spray cookie sheet with vegetable spray and bake for 12 min. at 350 degrees
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