Quick Italian Cream Cake

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Learn how to make this amazing Italian Cream Cake recipe so you can enjoy the incredible flavor.

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You will not only learn how to cook, you’ll become an expert at making this tasty dessert recipe. Italian Cream Cake.

Your family will be grateful so don’t be afraid to give it a go!

This stunning Italian Cream Cake is one of the best cakes ever created! It’s a stunning cake regardless of how you cut it. Forgive the pun. The rich, thick coconut and pecan laden batter is only enhanced by the delicious cream cheese frosting. It’s perfect for serving as the main dessert of celebrations, birthdays or any other celebration.

WHAT’S ITALIAN ABOUT THIS CREAM CAKE?

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Nothing, actually. This classic cake, called “Italian Cream Cake” is more Southern than Italian and no one is sure the reason for its designation. But, Italian cream cake recipes are almost identical, and just like with every recipe, but my version on it has developed over time in the kitchen of my own. While it isn’t easy, there are many steps to make this cake, it’s an effort that is worth it when you see the smiles in face of loved ones and family. This is a truly exclusive cake for an occasion that is special.

Ingredients:

1. (16.25-ounce) package of white cake mix (I used Duncan Hines Moist Deluxe)

3 large eggs

1 1/4 cup buttermilk

1 cup of vegetable oil

1 (3 1/2-ounces) can coconut that has been flaked

1/3 cup of chopped pecans toast

3 T Rum (optional)

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Cream Cheese Frosting (below)

 

Instructions:

Mix the first four ingredients at moderate speed using an electric mixer for two minutes. Mix in pecans and coconut. Pour the mixture into three coated and floured, 9 inch square cake pans.

Bake at 350 degrees at 15-17 mins or so until pick that is inserted into the center is clear. Cool on wire racks for 10 minutes. Take them out of the pans and let cool to room temperature on wire racks.

Sprinkle the cake layers in a uniform manner with the rum, if you’d like Let it sit for 10 minutes.

Spread the Frosting with Cream Cheese between layers and then on the sides and top of the cake. Refrigerate for 2 hours before cutting.

Cream Cheese Frosting

Ingredients:

*1 (8-ounce) package cream cheese, softened

*1/2 cup margarine or butter softened

*1 (16-ounce) powdered sugar package

2 teaspoons vanilla extract

1 cup chopped pecans, toasted

How to create it:

Mix butter and cream cheese at medium speed using an electric mixer till it is smooth. Add powdered sugar gradually and beat until fluffy and light. Add vanilla and pecans. Frost cake once it has completely cooled.

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