Cake Mix Italian Cream Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
• With electric mixer, beat for 2 minutes at medium speed.
• Fold in the chopped nuts and coconut.
• Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
• Bake for 45 minutes or until toothpick inserted off center comes out clean.
• Cool completely before frosting.
• In a medium sized mixer bowl, blend the butter and cream cheese.
• Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
• Frost cake with frosting and sprinkle with coconut.

Steps:

• 1. Preheat oven to 350. Grease and flour 3 9-inch pans. Or, you may use 8" pans for a taller cake if you prefer.
• 2. Combine first 5 ingredients.
• 3. Mix at medium speed for approximately 2 minutes.
• 4. Stir in coconut and pecans.
• 5. Pour into prepared pans. If using 9" pans, the batter will be spread fairly thin.
• 6. Bake for 15-17 minutes or until cakes test done. Cool in pans on wire rack for 10 minutes.
• 7. Then remove from pan and cool completely on wire rack.
• 8. For frosting, combine cream cheese and butter. Mix until well blended.
• 9. Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
• 10. Frost between layers, sides, and top of the cake.
• 11. Garnish with toasted pecan halves, if desired.

Steps:

• For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
• COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
• BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
• For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.