Sunday, January 6, 2013

Italian Creme Cake

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From Karen Emerson of Evansville

This is the bomb! I've made this a couple of times.
Once as a two layer cake and once in a 9 x 13 pan.

Italian Creme Cake

1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1-1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or 1 cup walnuts, etc.
2 cups flaked coconut

3 tablespoons butter, softened
6 ounces cream cheese, softened
1-2 tablespoon cream
2-1/2 cups confectioners' sugar
1-1/2 cups flaked coconut


Preheat oven to 350 degrees.

 In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil. With electric mixer, beat for 2 minutes at medium speed. Fold in the chopped nuts and coconut.

 Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured. Bake for 45 minutes or until toothpick inserted off center comes out clean. Cool completely before frosting.

 In a medium sized mixer bowl, blend the butter and cream cheese. Add the confectioners' sugar and enough cream to make it a smooth spreading consistency. Frost cake with frosting and sprinkle with coconut.

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