Tuesday, July 20, 2010

Quick Italian Cream Cake

My husband's grandfather just celebrated his 80th birthday and he likes Italian Cream Cake. I was asked to make it "western" themed. I'll show you the cake next post, but here is the recipe for the cake. I thought it came out really good. In the past I have always thought Italian Cream Cake was too rich and heavy, but this version was a little lighter and tasted great.

Quick Italian Cream Cake

1 white cake mix (with pudding in the mix)
3 large eggs
1/4 cup oil
1 1/4 cups buttermilk
1 (3 1/2 oz) package of coconut
2/3 cup chopped pecans

Preheat oven to 350 degrees. Beat the first 4 ingredients at medium speed for 2 minutes. Stir in coconut and pecans. Pour batter into 3 greased 9 inch round cake pans. Bake for 15-17 minutes. Let cool and sprinkle with rum if desired.

Cream Cheese Frosting

8 ounces cream cheese (cold)
5 tablespoons butter (soft)
2 teaspoons vanilla
1 box powdered sugar

In a mixer beat cream cheese, butter and vanilla. Then add powdered sugar and mix until creamy.

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