ITALIAN CREAM CAKE

Italian Cream Cake is a classic dessert combining coconut, pecans, and creamy frosting flavors. Baked to perfection in two layers, this cake is a delicious treat for any occasion. With a moist and tender crumb, it’s sure to please your taste buds. Enjoy a slice with a cup of coffee, or serve it for dessert at your next gathering. Simple to make and utterly delicious, this cake is a must-try for dessert lovers everywhere. This Italian Cream Cake is indeed a crowd-pleaser.

Ingredients:

1 ¼ cups White Cake Mix

½ cup Buttermilk

2 Eggs, (beat 1 egg, use half of it)

½ tsp. Vanilla extract

2 tbsp. vegetable Oil

½ cup Pecans, chopped

¾ cup Coconut, shredded

For the Frosting

1 cup Cream Cheese, softened

½ cup unsalted Butter

2 cups Confectioners Sugar

1 tsp Vanilla extract

Instructions:

1. Prepare two 6″ round cake pans by lightly greasing them with nonstick spray.
2. Add buttermilk, half of the cake mix box, half of a beaten egg, oil, and vanilla in a mixing bowl and whisk until smooth.
3. Carefully fold in the coconut and pecans, ensuring they are evenly distributed throughout the batter. Then, pour the batter into the greased cake pans, spreading it out evenly.
4. Place the cake pans in the preheated oven at 350°F and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes clean.
5. Once done, remove the cake from the oven and let it cool completely.
6. Add cream cheese, powdered sugar, butter, and vanilla in another mixing bowl, and mix until creamy.
7. Once cooled, carefully remove the cakes from the pan, place one of the cakes on a cake plate, and spread frosting over the top.
8. Place the second layer on top and frost the top.
9. Then, frost the sides of the cake.
10. Sprinkle toasted coconut and chopped pecans on top if desired.
11. Chill the cake in the refrigerator before serving.

Yield: 4

ITALIAN CREAM CAKE

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Italian Cream Cake is a classic dessert combining coconut, pecans, and creamy frosting flavors. Baked to perfection in two layers, this cake is a delicious treat for any occasion.

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 1 ¼ cups White Cake Mix
• ½ cup Buttermilk
• 2 Eggs, (beat 1 egg, use half of it)
• ½ tsp. Vanilla extract
• 2 tbsp. vegetable Oil
• ½ cup Pecans, chopped
• ¾ cup Coconut, shredded

For the Frosting

• 1 cup Cream Cheese, softened
• ½ cup unsalted Butter
• 2 cups Confectioners Sugar
• 1 tsp Vanilla extract

Instructions

1. Prepare two 6" round cake pans by lightly greasing them with nonstick spray

2.     Add buttermilk, half of the cake mix box, half of a beaten egg, oil, and vanilla in a mixing bowl and whisk until smooth.

3.     Carefully fold in the coconut and pecans, ensuring they are evenly distributed throughout the batter. Then, pour the batter into the greased cake pans, spreading it out evenly.

4.     Place the cake pans in the preheated oven at 350°F and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes clean.

5.     Once done, remove the cake from the oven and let it cool completely.

6.     Add cream cheese, powdered sugar, butter, and vanilla in another mixing bowl, and mix until creamy.

7.     Once cooled, carefully remove the cakes from the pan, place one of the cakes on a cake plate, and spread frosting over the top.

8.     Place the second layer on top and frost the top.

9.     Then, frost the sides of the cake.

10.  Sprinkle toasted coconut and chopped pecans on top if desired.

11. Chill the cake in the refrigerator before serving.

Nutrition Information:

Yield:

4
Amount Per Serving: Calories: 590Total Fat: 38gCarbohydrates: 59gFiber: 4gProtein: 5g