Quickie Italian Cream Cake Recipes
QUICK ITALIAN CREAM CAKE
Make and share this Quick Italian Cream Cake recipe from Food.com.
Provided by gailanng
Categories Dessert
Time 47m
Yield 10 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 812.8, Fat 45.7, SaturatedFat 16.2, Cholesterol 106.4, Sodium 583, Carbohydrate 96.2, Fiber 3.2, Sugar 79.5, Protein 8.7
QUICK ITALIAN CREAM CAKE
I got this recipe from the Cake Mix Miracles cookbook. I love Italian Cream Cake but hate the time it takes to make it. This is very close to the real thing but much easier! The serving amount is a guess...just depends on how big the slices you cut are. The cooking (passive) time to make includes the baking and cooling times but not the chill time.
Provided by Kritty
Categories Dessert
Time 55m
Yield 1 3 layer cake, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans.
- Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack.
- Sprinkle each layer with rum if desired, let stand 10 minutes.
- Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.
Nutrition Facts : Calories 498.2, Fat 25.7, SaturatedFat 7.3, Cholesterol 80.8, Sodium 528.3, Carbohydrate 61.5, Fiber 1.9, Sugar 39.4, Protein 7.4
QUICK ITALIAN CREAM CAKE RECIPE RECIPE - (3.8/5)
Provided by á-11186
Number Of Ingredients 14
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.
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