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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

ITALIAN CREAM CAKE Recipe

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This recipe for ITALIAN CREAM CAKE is from Beta Sigma Phi - Online Beta, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 Duncan Hines French Vanilla cake mix
1 French Vanilla instant pudding
4 eggs
1 c water
½ c oil
coconut, to taste
toasted pecans, to taste

Frosting:
8 oz cream cheese, softened
4 oz butter, softened
1 to 1 ½ lb powdered sugar
coconut, to taste
toasted pecans, to taste
Directions:
Directions:
Cake: Mix first 5 ingredients, beat til well blended, fold in coconut & pecans, pour into 9 x 13 pan, bake 35 min or til done at 350.

Frosting: Beat cream cheese & butter til well blended, gradually beat in powdered sugar, fold in small amount of coconut & pecans, Frost cake, sprinkle with toasted coconut & pecans. Toast only the coconut you use to decorate with, do not toast what is mixed in batter or frosting. Toast same as you would pecans, put on paper plate, microwave 1 minute at a time til desired brownness.
Personal Notes:
Personal Notes:
This can be served as simple or fancy as you want it---bake in 9 x 13 pan, leave in pan, frost top or bake in 9 x 13 pan, remove from pan, frost or bake in layers. Can sprinkle with red & green sugar or sprinkles to make it more festive and suit the holiday.

 

 

 

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