Everywhere I go I hear lots of oohs and ahhs if there is Italian Cream Cake for dessert. Me included. My cousin Doris makes an Italian Cream Cake that is a favorite of everyone in the family. I even made one using her recipe once to share here. If you want to make one from scratch, check out her recipe HERE!
Recently on Facebook one of my friends, sorry I don't remember who, shared a recipe for a quick Italian Cream Cake. I copied the recipe down thinking I might give it a try. Needing something new to make and take to Hillcrest Thrift Shop, I decided now was the perfect time. The only problem is a layered cake is hard enough to cut and serve when you are doing the cutting. I bring my dessert, share it with the others eating their lunch, and then go to work my shift at the register. That means anyone thereafter cuts their own piece. My solution was to try it in a 9 x 13 - inch pan. (I did make a couple of other changes, but that shouldn't surprise you.) That's easy for anyone to cut and IF there is any leftover, it is easy for me to bring home.
EASY ITALIAN CREAM SHEET CAKE
1 white cake mix (the one I used did have the pudding in the mix)
3 large eggs
1-1/4 cups buttermilk (I used 1%)
1/4 cup canola oil
1 cup flaked coconut
1 cup chopped pecans
Cream cheese frosting
4 oz 1/3 less fat cream cheese
1/4 cup margarine
2 cups powdered sugar, sifted
1 teaspoon vanilla
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 - inch pan.
Combine the cake mix, eggs, buttermilk and oil for about 30 second on low in large mixing bowl. Scrape the sides of the bowl.
Increase speed to medium and beat for 2 minutes. Scrape the sides of the bowl as needed.
Fold in the coconut and nuts, mixing well.
Spread batter evenly in pan.
Bake for 23- 28 minutes or until cake tests done with a toothpick.
Cool on wire rack.
Prepare frosting by beating the cream cheese and softened margarine (10 seconds in the microwave) until smooth. If you do use the 1/3 less fat cream cheese, it is already soft and doesn't need to be softened anymore. Scrape the sides of the bowl and needed.
Slowly add the powdered sugar and finally the vanilla.
Spread the frosting on the cooled cake.
Coarsely chop the nuts and sprinkle them on top.
The Hillcrest crew couldn't stop singing their praises over this cake. It is fabulous!
Recently on Facebook one of my friends, sorry I don't remember who, shared a recipe for a quick Italian Cream Cake. I copied the recipe down thinking I might give it a try. Needing something new to make and take to Hillcrest Thrift Shop, I decided now was the perfect time. The only problem is a layered cake is hard enough to cut and serve when you are doing the cutting. I bring my dessert, share it with the others eating their lunch, and then go to work my shift at the register. That means anyone thereafter cuts their own piece. My solution was to try it in a 9 x 13 - inch pan. (I did make a couple of other changes, but that shouldn't surprise you.) That's easy for anyone to cut and IF there is any leftover, it is easy for me to bring home.
EASY ITALIAN CREAM SHEET CAKE
1 white cake mix (the one I used did have the pudding in the mix)
3 large eggs
1-1/4 cups buttermilk (I used 1%)
1/4 cup canola oil
1 cup flaked coconut
1 cup chopped pecans
Cream cheese frosting
4 oz 1/3 less fat cream cheese
1/4 cup margarine
2 cups powdered sugar, sifted
1 teaspoon vanilla
1/4 cup coarsely chopped pecans
Preheat oven to 350 degrees F. Grease and flour a 9 x 13 - inch pan.
Combine the cake mix, eggs, buttermilk and oil for about 30 second on low in large mixing bowl. Scrape the sides of the bowl.
Increase speed to medium and beat for 2 minutes. Scrape the sides of the bowl as needed.
Fold in the coconut and nuts, mixing well.
Spread batter evenly in pan.
Bake for 23- 28 minutes or until cake tests done with a toothpick.
Cool on wire rack.
Slowly add the powdered sugar and finally the vanilla.
Spread the frosting on the cooled cake.
Coarsely chop the nuts and sprinkle them on top.
Looks like there should be nuts in the cake, I didn't see that in the directions and what do I do with the coconut (also not in the directions)
ReplyDeleteSarah, thank you so much for catching my omission! I have edited the recipe to show adding the coconut and nuts to the cake batter before baking. I hope you will try the cake. It is awesome!
DeleteCould this be baked in a Bundt pan?
ReplyDeleteI would give it a try. Never thought about it, but I bet it would work. Adjust cooking time. Patricia
Delete