Find an Italian Cream Cake, and Eat It. Now.
Ummm, I just had this heavenly cake my mom brought home from Sam's. I usually don't like store-bought cakes, so I was like, "Italian Cream Cake from Sam's? No, thanks." But my mom said it was really good, so I decided to try it. And now I'm like, "Italian Cream Cake from Sam's? Thanks!" Actually, Sam's sells the cream cakes made by the Cheesecake Factory, which, as you know, is a wonderful restaurant and my favorite. The cake is two vanilla layers with a cream cheese/very slight lemon fluffy paste in the middle. And to top it off? Powdered sugar, which is always the mark of a scrumptous dessert.Anyway, try it. It's lovely.
Thing I'm thankful for: besides cheesecake? Milk. Because it goes with everything!
posted by Sara @ 11:22 PM
7 Comments:
Mmmm. Two things I miss: Sam's and The Cheesecake Factory.
just tried it that day. I loved it!!! Ｉ ｈａｖｅｎ＇ｔ ｈａｄ ｇｏｏｄ ｃａｋｅ ｆｏｒ ａ ｗｈｉｌｅ．Ｔｈｉｓ ｏｎｅ ｉｓ ｓｏ ｄｅｌｉｃｉｏｕｓ！
I can't believe the only dessert I ever crave (not a sweet eater)has been discontinued by Sam's club and we do not have "The Factory" in Huntsville, Alabama.
Aw, I didn't know they discontinued it! Rats!
Someone brought one to work and I've been trying to find a similar recipe and finally found one. Since I found more places asking for than I found recipes, I thought I'd post it. Even if the blog was old.
Italian Lemon Creme Cake
FOR THE CAKE:
1 18.25-ounce box Betty Crocker white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
I added 1 tsp. lemon zest to the cake.
FOR THE LEMON CREAM FILLING:
1 (8 ounce) pkg cream cheese, softened (could use mascarpone instead of cream cheese)
2 cups powdered sugar
4 teaspoon lemon juice (fresh squeezed)
1 cup heavy (whipping) cream
FOR THE VANILLA CRUMB TOPPING:
1/2 cup all purpose flour
1/2 cup powdered sugar
1/4 cup cold butter
1/2 teaspoon vanilla extract
FOR THE GARNISH: powdered sugar
Preheat oven to 350 degrees F. Grease a 10-inch cake pan or springform pan
Make white cake following the directions on the box. Pour the batter into prepared pan.
Bake at 350 degrees for 40 to 45 minutes. Allow cake to cool completely when it comes out of the oven.
Make lemon cream filling by mixing cream cheese and powdered sugar in a medium bowl with
an electric mixer until smooth. Mix in lemon juice.
Whip cream in a large bowl with an electric mixer on high speed until it forms stiff peaks. Combine
cream cheese mixture with whipped cream. Stir by hand until blended.
Make crumb topping by combining flour and powdered sugar in a medium bowl. Add butter and
dribble in the vanilla extract. Use your hands to mix cold butter into the flour and sugar. Break butter
into smaller and smaller pieces as you incorporate it into the dry ingredients. Be sure not to press the
mixture together. You want to end up with a very crumbly consistency with pieces no bigger than a pea.
(If you have trouble making small crumbs, pop the bowl into your fridge for a few minutes.) Chill this
crumb topping until you are ready to use it.
When the cake is cool, slice it in half through the middle and remove the top. Spread all but 1/2 cup of
the lemon cream mixture onto the bottom half of the cake, then carefully replace the top half of the cake.
Spread the remaining 1/2 cup of cream filling over the top and sides of the cake. Sprinkle the crumb
topping on top of the cake and press it onto the sides all the way around the cake.
Now chill the cake for at least 3 hours before you serve it. When you are ready to dig in, slice the cake into
12 slices. Serve each slice topped with powdered sugar tapped through a strainer.
Oh, Anonymous! Thank you, thank you, thank you! I will try this at some point during the Christmas holiday!
Merry Christmas, indeed!
Thank you for this recipe. I live in TX & not all Sam's clubs carry it. It is by far THE best cream cake out there. Look fwd to making this.
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