I made this cake for a dinner party a couple weeks ago and it was super yummy. Many people have requested the recipe, so I figured it’d be easiest to post on here. It is incredibly easy to make, but be warned it is pretty sweet, so you might want to have some coffee or milk nearby to drink with it. Enjoy!
Quick Italian Cream Cake
(from Cake Mix Miracles book)
Ingredients:
-1 (18.25-ounce) package white cake mix with pudding (I used Pillsbury Moist Supreme.)
-3 large eggs
-1 1/4 cups buttermilk*
-1/4 cup vegetable oil
-1 (3.5-ounce) can flaked coconut (I had a big bag, so I just measured 3.5 oz on my electronic scale.)
-2/3 cup chopped pecans, toasted
-3 Tablespoons rum (optional…I skipped this.)
-Cream Cheese-Pecan Frosting (see recipe below)
*I poured a little bit less than 1 1/4 cup milk in a bowl with about 1 Tb of vinegar in it and let it sit for about five minutes until it curdles.
1. 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 cake pans.
2. Bake at 350 degrees for 15-17 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.
3. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
4. Spread Cream Cheese-Pecan Frosting between layers and on top and sides of cake. Chill 2 hours before slicing. Yield: 1 (3-layer) cake.
Cream Cheese-Pecan Frosting
Ingredients:
-1 (8-ounce) package cream cheese, softened
-1/2 cup butter or margarine, softened
-1 (16-ounce) package powdered sugar
-2 teaspoons vanilla extract
-1 cup chopped pecans, toasted
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar (I ended up using about half the box), beating until light and fluffy. Stir in vanilla and pecans. Yield: 4 cups.
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