ITALIAN CREAM CAKE

Recipe Rating:
 7 Ratings
Serves: 16 (approx.)
Prep Time:
Cook Time:

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)

The Cook

penny jordan Recipe
x1
Full Flavored
Lubbock, TX (pop. 229,573)
PennyLJ55
Member Since Jan 2012
penny's notes for this recipe:
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!
Make it Your Way...

Personalize This

Directions

1
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!

About this Recipe

Comments

1-5 of 16 comments

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user MaryAnn Miller gramofgreatest - Mar 28, 2012
Does this ever sound good. Will try it real soon. A saver for sure.
user Ellen Cecchini-Gates 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!
user deborah skantz cookbookhog - Mar 28, 2012
Will be making this for my Bonco club sounds really good.Thanks for sharing.
user Cin Straw's Kitchen Straws - 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.

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