Wednesday, August 6

Semi-Homemade Italian Cream Cake

Italian Cream Cake is a spectacular cake, no doubt about it. This quick and easy layered version of this stately cake is the perfect dessert for any special occasion or a simple family meal. It is moist and full of flavor from the toasted, chopped pecans and cream cheese frosting. This old-fashioned, homemade-tasting dessert starts with a simple cake mix and it couldn't be easier to prepare. It received rave reviews from Mr.P and that's all the approval I need! Hope you enjoy as well!

Semi-Homemade Italian Cream Cake
This recipe is fail-proof and always comes out tasting fabulous! 
Listen to what I'm telling you: you want to make this cake — a frosted confection your family will love!
MAKES 1 CAKE
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INGREDIENTS
Cake:
  • 1 (18.5-ounce) package 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 chopped pecans, toasted
  • 2 Tablespoons Rum, optional
  • Cream Cheese Frosting
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
  • Extra coconut for sides of cake, optional
WHAT TO DO
Cake:
  • Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 2 greased and floured 9-inch round cake pans.
  • Bake at 350° 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. I omitted this step.
  • Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Cream Cheese Frosting:
  • 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 layers are completely cooled.
The longer this cake sits, the better it gets! The picture above of the dish towel covering an object is my way of keeping powdered sugar from floating around the room. Before I mix powdered sugar into the icing, I cover my Kitchen Aid Mixer with a lightweight dishtowel. It works for me!



cake, semi-homemade, cream cheese, icing, Italian, cream, pecans, coconut, buttermilk, butter, quick and easy, know-how


6 comments:

  1. Oh man. My mom would LOVE that cake--Italian Cream is one of he favorites! Looks super yummy!

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    Replies
    1. My husband's as well. It didn't last long in our house!

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  2. Oh My Goodness! That looks so good I can almost taste it!!

    ReplyDelete
    Replies
    1. Oh my goodness is right! It's a good thing it's easy to make!

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