June 10, 2014

Italian Cream Cake

Quick Italian Cream Cake


Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans.
Southern Living DECEMBER 1999
  • Yield: 1 (3-layer) cake

Ingredients

  • 1 (18.5-ounce) package white cake mix with pudding
  • 3 large eggs
  • 1 1/4 cups buttermilk
  • 1/4 cup vegetable oil
  • 1 (3 1/2-ounce) can flaked coconut
  • 2/3 cup chopped pecans, toasted
  • 3 tablespoons rum (optional)
  • Cream Cheese Frosting

Preparation

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. 
Stir in coconut and pecans.
Pour into 3 greased and floured 9-inch round cakepans.
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. 
Cool in pans on wire racks 10 minutes. 

Remove from pans, and cool completely on wire racks.
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Spread Cream Cheese Frosting between layers and on top and sides of cake. 

Chill 2 hours before slicing.



Cream Cheese Frosting


  • (8-ounce) package cream cheese, softened
  • 1/2 cup butter or margarine, softened 
  • (16-ounce) package powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup chopped pecans, toasted

Preparation

  1. Beat cream cheese and butter at medium speed with an electric mixer 
  2. until smooth. Gradually add powdered sugar, beating until light and fluffy. 
  3. Stir in vanilla and pecans.
My Kentucky Living
My Kentucky Living

Hello, I'm Sheila and my house is a giant art project! I enjoy creating an environment where my family can feel safe, secure, and loved. We are empty nesters learning to slow down and enjoy life.

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