Quick Italian Cream Cake Recipe Recipe 385

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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

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.

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

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

PERFECT ITALIAN CREAM CAKE



Perfect Italian Cream Cake image

This Italian Cream Cake is so good... it's better than some bakery cakes we've had. The cake is so moist it almost falls apart thanks to the addition of buttermilk. We love the crunch toasted pecans add. The cream cheese frosting is rich, decadent, and the perfect complement to this cake. Don't be stingy on the frosting... the...

Provided by Michelle Vincent

Categories     Cakes

Time 30m

Number Of Ingredients 12

1 box white cake mix with pudding
3 large eggs
1/4 c oil
1 tsp vanilla extract
1 1/4 c buttermilk
3 1/2 oz shredded coconut (about 1 1/2 cups; 1/2 a 7 oz bag)
2/3 c chopped pecans, toasted
CREAM CHEESE FROSTING
16 oz cream cheese, room temperature
1 c butter, room temperature
32 oz confectioners' sugar
2 1/2 tsp vanilla extract

Steps:

  • 1. Preheat oven to 350. Grease and flour 3 9-inch pans. Or, you may use 8" pans for a taller cake if you prefer.
  • 2. Combine first 5 ingredients.
  • 3. Mix at medium speed for approximately 2 minutes.
  • 4. Stir in coconut and pecans.
  • 5. Pour into prepared pans. If using 9" pans, the batter will be spread fairly thin.
  • 6. Bake for 15-17 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes.
  • 7. Then remove from pan and cool completely on wire rack.
  • 8. For frosting, combine cream cheese and butter. Mix until well blended.
  • 9. Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
  • 10. Frost between layers, sides, and top of the cake.
  • 11. Garnish with toasted pecan halves, if desired.

ITALIAN CREAM CAKE (FROM BETH LOTT'S MOM)



Italian Cream Cake (From Beth Lott's Mom) image

Provided by Food Network

Categories     dessert

Time 1h2m

Yield 1 (3-layer) cake, serving 10 t

Number Of Ingredients 16

1/2 teaspoon salt
1 cup buttermilk, at room temperature
2 cups shredded coconut
1 cup finely chopped pecans or walnuts
1 teaspoon vanilla extract
1 (8-ounce) package cream cheese, at room temperature
1/4 cup butter, softened at room temperature
1 teaspoon vanilla
1 (16-ounce) box powdered sugar, sifted
3/4 cup finely chopped pecans or walnuts
1/2 cup shortening, room temperature
1 stick butter, room temperature
2 cups sugar
5 eggs, separated and at room temperature
2 cups flour
1 teaspoon baking soda

Steps:

  • Preheat the oven to 325 degrees F and grease and flour 3 (9-inch) cake pans.
  • In the bowl of an electric mixer cream the shortening, butter and sugar until light and fluffy. Add the egg yolks 1 at a time, beating well after each addition. Sift the flour, baking soda and salt together onto a sheet of waxed or parchment paper. With the mixer on low speed, add the sifted ingredients in batches alternately with the buttermilk, beginning and ending with the dry ingredients.
  • In a separate bowl, beat the egg whites until stiff, and gently fold into the prepared batter. Add the coconut, pecans and vanilla and fold into the batter. Divide the batter among the 3 prepared cake pans and bake for about 25 minutes, or until golden brown and a tester comes out clean when inserted into the middle of each cake. Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a wire rack to finish cooling. When the cakes are completely cool, stack the layers with the frosting and frost the sides and top.
  • While the cake is baking, prepare the frosting. In a large bowl combine the cream cheese, butter and vanilla and, using an electric mixer, beat until smooth and creamy. Add the sifted powdered sugar and mix until thoroughly combined. Add the nuts and fold together. Keep refrigerated until you are ready to frost the cake.

CAKE MIX ITALIAN CREAM CAKE



Cake Mix Italian Cream Cake image

I found this recipe while web surfing and have misplaced it twice. I haven't had a chance to make it yet and realized that if I don't post it I will loose it. It sounds good and easy.

Provided by PaulaG

Categories     Dessert

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or 1 cup walnuts, etc
2 cups flaked coconut
3 tablespoons butter, softened
6 ounces cream cheese, softened
1 -2 tablespoon cream
2 1/2 cups confectioners' sugar
1 1/2 cups flaked coconut

Steps:

  • Preheat oven to 350 degrees.
  • In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
  • With electric mixer, beat for 2 minutes at medium speed.
  • Fold in the chopped nuts and coconut.
  • Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
  • Bake for 45 minutes or until toothpick inserted off center comes out clean.
  • Cool completely before frosting.
  • In a medium sized mixer bowl, blend the butter and cream cheese.
  • Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
  • Frost cake with frosting and sprinkle with coconut.

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