Quickie Italian Cream Cake Recipes

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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

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

I got this recipe from the Cake Mix Miracles cookbook. I love Italian Cream Cake but hate the time it takes to make it. This is very close to the real thing but much easier! The serving amount is a guess...just depends on how big the slices you cut are. The cooking (passive) time to make includes the baking and cooling times but not the chill time.

Provided by Kritty

Categories     Dessert

Time 55m

Yield 1 3 layer cake, 8-10 serving(s)

Number Of Ingredients 7

1 (18 1/4 ounce) white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2 ounce) can flaked coconut
2/3 cup pecans, chopped
3 tablespoons rum (optional)

Steps:

  • Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans.
  • Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack.
  • Sprinkle each layer with rum if desired, let stand 10 minutes.
  • Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.

Nutrition Facts : Calories 498.2, Fat 25.7, SaturatedFat 7.3, Cholesterol 80.8, Sodium 528.3, Carbohydrate 61.5, Fiber 1.9, Sugar 39.4, Protein 7.4

ITALIAN CREAM CAKE (OLD FAMILY RECIPE)



Italian Cream Cake (old family recipe) image

This recipe has been in my family for years, and in my opinion is the best Italian Cream Cake! It's very moist and always gets lots of compliments!

Provided by Kim D.

Categories     Dessert

Time 1h5m

Yield 14 serving(s)

Number Of Ingredients 15

1/4 lb butter, softened
1/2 cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
1 teaspoon baking soda
2 cups all-purpose flour
1 teaspoon vanilla
1 cup shredded coconut
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 lb butter, softened
1 teaspoon vanilla
1 box powdered sugar
1/2 cup chopped pecans

Steps:

  • Preheat oven to 325 degrees F.
  • For cake: Cream butter, shortening and sugar.
  • Add egg yolk one at a time, beating after each addition (this is an important step!) Stir in baking soda and buttermilk.
  • Add sifted flour into batter, alternating with the buttermilk mixture.
  • Add vanilla, coconut and chopped pecans.
  • Beat egg whites and fold into batter.
  • Pour into a greased and floured 9X 13-inch cake pan for a sheet cake, or two 9-inch round cake pans for a round layered cake.
  • Bake for 45 minutes, or until cake tests done.
  • Remove from oven, cool completely before frosting.
  • For frosting: Beat cream cheese and butter.
  • Add vanilla, powdered sugar, and pecans.
  • Continue to beat until you get a spreading consistency.

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