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Italian Cream Cake Recipe

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This recipe for Italian Cream Cake is from THYME TO COOK, 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:  
1 box white cake mix
4 eggs
1 1/2 cups heavy cream
1/2 stick butter, melted
1 (3 1/2 ounce) package instant vanilla pudding mix
2 tsp. vanilla extract or 1 1/2 tsp. vanilla and 1/2 tsp. almond
1 cup chopped pecans
2 cups flaked coconut

Frosting:
2 tbsp. butter, softened
8 ounces cream cheese, softened
1 -2 tbsp. heavy cream
3 cups powdered sugar
1 1/2 cups flaked coconut
1 1/2 – 2 cups chopped pecans to decorate

Directions:
Directions:
Preheat oven to 350. Prepare two 9-inch round cake pans with nonstick cooking spray.
In a large bowl, melt 1/2 stick butter. Add cake mix. In a separate bowl, mix together heavy cream and eggs. Pour eggs and cream into large bowl with cake mix and butter, add vanilla pudding mix and extract beat with a hand mixer on medium-high for 1-2 minutes, until fully blended. Fold in pecans and coconut. Divide batter between two round cake pans. Bake at 350 for 30 minutes, until done. Allow cakes to cool. Prepare frosting. In a large bowl blend together butter and cream cheese using a hand mixer. Add 1/2 cup of powdered sugar and 1 1/2 tablespoons of heavy cream. Mix until smooth. Add remaining powdered sugar, 1/2 cup at a time, blending after each addition – until all 2 1/2 cups have been added. Fold in coconut. Set aside 1 1/2 – 2 cups chopped pecans to decorate. Frost cake and sprinkle chopped pecans to decorate.

 

 

 

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