Italian Cream Cake

By WKBW Programming

Italian Cream Cake


Bakery-style Italian Cream Cake may start with a cake mix, but it ends up with layer upon layer of a to-die-for from scratch taste, that will make you feel like a star baker. Serves: 16 Cooking Time: 15 min Ingredients 1 (18.25-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 1 2/3 cups chopped pecans, toasted and divided 3 tablespoons rum (optional) 2 (12-ounce) containers cream cheese frosting


Instructions Preheat oven to 350ºF. Grease and flour 3 (9-inch) round cake pans. Beat cake mix, eggs, buttermilk, and oil with an electric beater on medium speed for 2 minutes. Stir in coconut and 2/3 cup pecans. Pour into prepared cake pans. Bake 15 to 17 minutes, or until a wooden toothpick 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 with rum, if desired; let stand 10 minutes. Stir together frosting and remaining 1 cup pecans. Spread frosting between layers and on top and sides of cake (see Tips). Chill 2 hours before slicing. Frosting Tips Always cool the cake layers completely and brush away excess crumbs before frosting. Stack the first 2 layers on a serving plate, bottom-side up, then place the top layer right-side up. This will make a straight and tall cake. Spread a thin layer of frosting on the sides to set any crumbs then spread frosting generously on the sides and tops. There – you’ve got a perfect layer cake!

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