On the menu: Easy Creamy Italian Cake Mix This recipe may be a little cheating because it includes boxed cake mix, but I promise you after baking this cake that won't matter. This is my favorite cake I've ever made (and I've baked some amazing ones like the Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache). I've baked this easy Italian cream cake many times including several to give as gifts. Try this cake soon and let me know what you think.
*ingredients:
+cake:
°1 (16.25 oz) white cake mix
°3 large eggs
°1 1/4 c buttermilk
°1/4 c vegetable oil
°1 (3.5 ounce) can shredded coconut
°2/3 cup roasted chopped walnuts
°3 tablespoons of rum (optional)
+cream cheese frosting:
°1 (8 ounce) package soft cream cheese
°1/2 cup butter or vegetable shortening, soft
°1 (16 ounce) packet of powdered sugar
°2 teaspoons of vanilla extract
°1 cup of toasted chopped cashews
*How to make :
Beating first 4 ingredients at medium speed with electric mixer for 2 mn. Stirring in coconut and pecans.
Pour to 3 greased & floured 9-inch round cake pans. Baking at 350°F for 15 to 17 min
Cool in trays on wire racks for 10 minutes. Removing from pans, & cool completely on wire racks.
Drizzle each cake layer with rum, if desired; Let's stand 10 minutes.
Spread cream cheese frosting between the layers and the top and sides of the cake. Refrigerate for 2 hours before slicing.
Cream cheese, eggs, and butter at medium speed with an electric mixer until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in vanilla and walnuts. Freeze cake when completely cooled.
Enjoy !