ITALIAN CREAM CAKE

Recipe Rating:	6 Ratings5
Categories:	Cakes, Puddings, Quick & Easy
Keywords:	cream-cheese, rum, pecans
Serves:	16 (approx.)
Prep Time:	20 Min
Cook Time:	15 Min

Ingredients

CAKE INGREDIENTS:
1 box	18.25 oz. -white cake mix (with pudding in the mix)
3 large	eggs
1/4 c	canola oil
1 1/4 c	buttermilk
3 1/2 oz	coconut, flaked
3 Tbsp	rum (optional)
1 2/3 c	chopped pecans, toasted and divided
ITALIAN CREAM FROSTING:
1 - 16 oz pkg	frozen cool whip, thawed
1 - 8 oz. pkg	whipped cream cheese. softened
1 - 4 serv pkg	jell-o coconut, instant, pudding/pie filling mix (dry)
1 1/2 tsp	rum (optional)

Pinched by Catherine_DeValcourt, and 357 more.

penny jordan

Full Flavored

Lubbock, TX (pop. 229,573)

PennyLJ55

Member Since Jan 2012

penny's Notes:

Italian Cream Cake
Bakery-style Italian Cream Cake may start with a cake mix, but it ends up with layer upon layer of a to-die-for from scratch taste.

***
I don't use any rum in my cake... I have opt. to chg. this recipe around a little so...please read my comments in the comment section... and try what you wish...

* A wonderful Mr. Food recipe!

Directions

Preheat oven to 350 degrees F.
Spray 3 (9-inch) round cake pans with 'Baker's Joy'.

Beat cake mix, eggs, buttermilk, and oil with an electric beater on medium speed for 2 minutes.
Stir in coconut and 2/3 cup pecans.
Pour into prepared cake pans.
Bake 15 to 17 minutes, or until a toothpick 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 with rum, if desired; let stand 10 minutes.

Meanwhile, Stir together frosting and remaining 1 cup pecans.
Spread frosting between layers and on top and sides of cake (see Tips).
Chill 2 hours before slicing.
Enjoy!
Store covered leftovers in covered cake taker in refrigerator.

Frosting Tips:
Always cool the cake layers completely and brush away excess crumbs before frosting.
Stack the first 2 layers on a serving plate, bottom-side up, then place the top layer right-side up. This will make a straight and tall cake.
Spread a thin layer of frosting on the sides to set any crumbs then spread frosting generously on the sides and tops.
There...you’ve got a perfect layer cake!

Comments

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penny jordan PennyLJ55

penny jordan [PennyLJ55] has shared this recipe with discussion groups:
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MaryAnn Miller gramofgreatest

Mar 28, 2012

Does this ever sound good. Will try it real soon. A saver for sure.

Ellen... SCUBAGRANDMA

Mar 28, 2012

This sounds wonderful and I just bought a cake plate with a cover and I have been looking for an excuse to fill it and this is my answer..can't wait!

deborah skantz cookbookhog

Mar 28, 2012

Will be making this for my Bonco club sounds really good.Thanks for sharing.

CinStraw's Kitchen CinStraw

Mar 28, 2012

Penny, I love how you made the frosting.
Also love that this version of the Italian Cream cake is so easy using a cake mix.

Bernice Mosteller candychristmas

Mar 28, 2012

Sounds and looks amazing! Thank you so much for sharing the recipes!

penny jordan PennyLJ55

Mar 28, 2012

THANK-U LADIES FOR ALL THE NICE COMPLIMENTS ... HUGS! PENNY

Alicia Haxton Shezzyla

Mar 29, 2012

This sounds divine and I am definitely going to be making this! I just have a question on the rum/extract. The brand of rum extract I use is exceptionally strong flavored, 1 1/2 tsp of it can completely overpower most of what I have used it in. Do the other ingredients stand up enough for it not to have too much of that flavor to it? Also, if I do use rum, the clear variety? or would that matter?

Vanessa "Nikita"... Kitkat777

Vanessa "Nikita" Milare [Kitkat777] has shared this recipe with discussion groups:
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penny jordan PennyLJ55

Apr 16, 2012

sorry, I have been busy and haven't read any comments lately...I don't use any rum or rum extract in my cake... I really just don't care for that flavor ... I'm an almond extract girl at heart so I use a little ( 1 1/2 tsp.) almond extract in my cake and 1/4 tsp in the icing (almond extract) & I replace the pecans with roasted, chopped almonds in the cake (about 3/4 cup) ... It changes up the flavor some and I personally like it much better!