Italian Cream Cake. Browse For Yummy & Hassle-Free Cake & Cupcake Recipes From Kraft®. In a small bowl, dissolve the baking soda in the buttermilk; set aside. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy.
The rich thick pecan and coconut filled batter is only trumped by the decadent cream cheese frosting. Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it's such an amazing cake it's guaranteed to turn any occasion into something special. Italian Cream Cake has three layers of moist cake covered in cream cheese frosting with plenty of coconut and pecans. You can cook Italian Cream Cake using 17 ingredients and 4 steps. Here is how you cook it.
Ingredients of Italian Cream Cake
- Prepare 1 box of white cake mix.
- You need 1 (3.4 box) of vanilla pudding.
- It's 4 of large eggs.
- You need 1 1/4 cups of buttermilk.
- It's 1/4 cup of vegetable oil.
- You need 2 tbs of sour cream.
- You need 1 tsp of mayonnaise.
- Prepare 2 tsp of vanilla.
- You need 1 cup of chopped pecans.
- It's 2 cups of coconut flakes.
- Prepare of Icing.
- Prepare 1 (8 oz) of cream cheese.
- You need 1/4 stick of butter.
- You need 1 tsp of vanilla.
- You need 2 1/2 cups of powder sugar.
- You need 1 cup of crushed pecans.
- Prepare 1 cup of coconut flakes.
It's not hard at all to make and is perfect for a holiday celebration. But let's just start by saying that Italian Cream Cake isn't exactly Italian. It's more of a southern thing. An Italian Cream Cake, layered to perfection, is sure to be a hit at any party.
Italian Cream Cake step by step
- Pre heat oven 350. Beat the first 8 ingredients at medium speed till will mixed 2-3 minutes..
- Stir in pecans and coconut. Pour into a greased bundt pan..
- Bake 40 minutes or until sticking a tooth pick in and come out dry. Cool 10 minutes until removing from pan..
- Icing. For the frosting, add the butter and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powder sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Now add pecans & coconut and mix for another minute. Spread onto cooled cake and serve. Store in refrigerator for up to 5 days!.
Spread cream cheese frosting and garnish with toasted pecans for a scene-stealing cream cake. Cake: In a large bowl, cream together butter, oil, and sugar until light and fluffy. Despite the name, this Italian cream cake is a Southern specialty that is thought to have originated in Texas. In a medium-sized mixing bowl, combine the flour, cornstarch, baking soda, and baking powder. Whisk or sift until the dry ingredients are uniformly mixed.
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