penny's StoryItalian 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!
18.25 oz. -white cake mix (with pudding in the mix)
1 1/4 c
3 1/2 oz
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
1Preheat 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.
Store covered leftovers in covered cake taker in refrigerator.
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!