Cake Mix Italian Cream Cake Recipe 445

CAKE MIX ITALIAN CREAM CAKE

Steps:

• 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.

CAKE MIX ITALIAN CREAM CAKE RECIPE - (4.4/5)

Steps:

• Preheat oven to 350 degrees fahrenheit. 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.

ITALIAN CREAM-FILLED CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg yolks, 1 at a time, beating well after each addition. Beat in zest and vanilla. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap. Refrigerate 1 portion and freeze 1 portion for 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll refrigerated portion of dough to fit a greased 15x10x1-in. baking pan. Refrigerate while making filling., Meanwhile, for filling, in a large bowl, combine yogurt, sour cream, flour and vanilla. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into yogurt mixture. Spread evenly over crust., Using a box grater, grate frozen dough portion over filling. Press lightly into filling. Bake until puffed and edges are light brown, 30-35 minutes. Cool completely on a wire rack. Cut into bars; if desired, sprinkle with confectioners' sugar. Refrigerate leftovers.

ITALIAN CREAM CAKE I

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

QUICK ITALIAN CREAM CAKE

Steps:

• Beat the first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
• Pour into 3 greased and floured 9-inch round cake pans. Bake at 350°F 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.
• Spread cream cheese frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
• 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 completely cooled.