Easy Italian Cream Cake
Source of Recipe
Courtesy of H-E-B
List of Ingredients
Italian Cream Cake
1 box Hill Country Fare Butter Cake Mix
3 eggs
1 cup buttermilk
1 stick butter, softened
2 cups Hill Country Fare Flaked Coconut
1 cup Hill Country Fare Pecan Pieces
Italian Cake Frosting
2 (8 oz.) pkgs. cream cheese, softened
1/2 cup butter
2 (16 oz.) boxes powdered sugar
2 tsps. vanilla
Recipe
1. Heat oven to 350 degrees. Spray four 8-inch cake pans heavily with nonstick cooking spray, and dust each with 1-Tablespoon flour, set aside.
2. Combine Hill Country Fare Butter Cake Mix, eggs, buttermilk and softened butter in a large mixing bowl. Beat the mixture with an electric mixer on medium speed for 2 minutes and then scrape down the bowl sides. Continue to beat the cake batter on medium speed for 2 more minutes. Add the coconut and pecans to cake batter and stir with a spoon to combine.
3. Pour cake batter into the prepared cake pans (divide batter evenly). Bake for 30 minutes or until center of cake springs back after a light touch. Remove from cake pans and cool on racks. Allow cake layers to cool and then slice each layer into two more layers (total 4 thin layers).
Italian Cake Frosting
1. Combine cream cheese, and butter in electric mixer bowl. Beat at medium-high speed for 2-3 minutes until creamy and smooth. Reduce mixer speed to medium-low and slowly add powdered sugar 1 cup at a time (about 4 minutes). Add vanilla and mix 30 more seconds.
2. Place one layer on cake plate and spread a thin layer of icing. Place next layer and spread another thin layer of icing. Repeat the process for the four layers. Using a spatula apply remaining icing around edge and top of cake
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