Quick Creamy Company Cake Recipes

QUICK ITALIAN CREAM CAKE

Quick Italian Cream Cake image

Make and share this Quick Italian Cream Cake recipe from Food.com.

Provided by gailanng

Categories Dessert

Time 47m

Yield 10 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 1/4 ounce) package white cake mix
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) or 1/2 teaspoon rum extract (optional)
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 (16 ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Steps:

Beat the 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. Bake at 350°F 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.
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

Nutrition Facts : Calories 812.8, Fat 45.7, SaturatedFat 16.2, Cholesterol 106.4, Sodium 583, Carbohydrate 96.2, Fiber 3.2, Sugar 79.5, Protein 8.7

COMPANY CAKE

Company Cake image

Make and share this Company Cake recipe from Food.com.

Provided by MizzNezz

Categories Dessert

Time 45m

Yield 9 serving(s)

Number Of Ingredients 12

Ingredients

3 eggs
1 cup sugar
3/4 cup canola oil
1/4 cup milk
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 (14 ounce) package caramels
1/4 cup hot water
1 cup chopped pecans

Steps:

Heat oven to 350 degrees.
Spray an 8x8 pan with cooking spray.
Beat eggs, sugar, oil and milk until mixed.
Combine dry ingredients; add to egg mixture.
Mix well.
Stir in vanilla.
Pour into prepared pan.
Bake for 30-35 minutes, until a pick comes out clean.
Cool.
In heavy saucepan, cook and stir caramels and water until smooth.
Add pecans; cool slightly.
Cut cake into squares, spoon caramel sauce over cake squares.

Nutrition Facts : Calories 577.9, Fat 33.1, SaturatedFat 4.2, Cholesterol 74.5, Sodium 285.5, Carbohydrate 69, Fiber 3, Sugar 51.9, Protein 7.5

QUICK ITALIAN CREAM CAKE RECIPE RECIPE - (3.8/5)

Quick Italian Cream Cake Recipe Recipe - (3.8/5) image

Provided by á-11186

Number Of Ingredients 14

Ingredients

CAKE:
1 (16.25-ounce) package white cake mix
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3.5-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 tablespoon rum (optional)
CREAM CHEESE FROSTING:
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

Steps:

Beat the 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. Bake at 350°F 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. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in vanilla and pecans. Frost cake when completely cooled.

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