Michelle’s Italian Cream Cake Recipe
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Category: |
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Ingredients: |
Ingredients: 1 Box white cake mix with pudding
3 large eggs (room temperature)
¼ cup oil
1 ½ tsp Almond extract
1 ¼ cup buttermilk
3 ½ oz ( about 1 ½ cups) shredded coconut. ( you will also need 1 ½ cups toasted to garnish the cake with)
⅔ cup chopped pecans toasted
10 oz jar maraschino cherries, chopped finely and squeezed dry between paper towels
Italian Cream Frosting
¾ cup butter, room temperature.
12 oz cream cheese, room temperature
1 ½ tsp almond extract
1 ½ One pound boxes of powdered sugar (24 ounces)
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Directions: |
Directions:Preheat oven to 350. Grease & flour three 9 inch cake pans. Or you could use 8 inch for a taller cake.
Combine the first 5 ingredients. Mix at medium speed for 2 minutes. Stir in the coconut, the pecans that have been toasted under the broiler with a bit of melted butter and the cherries.
Pour evenly into the prepared cake pans. If using 9 inch pans the batter will be spread fairly thin.
Bake for 15-17 minutes (Don’t over bake). Cool in pans for 10 minutes on a wire rack. Then remove from pans and cool completely on a wire rack.
Frosting
Combine the room temperature cream cheese and butter. Mix well. Gradually add powdered sugar as you are mixing the butter mixture. Mix till fluffy then add the almond flavoring and blend well. Frost between the layers, sides and top of cake. Immediately sprinkle the top and sides of the cake with the toasted coconut.
Variations: you may also sprinkle chopped pecans on the top and sides of the cake along with the coconut. Or you can add the chopped pecans to the frosting and then frost the cake. Or garnish with pecan halves and coconut. Either way it will be delicious and moist! |
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