ITALIAN CREAM CAKE RECIPE CAKE MIX RECIPES

Name: Cake Mix Italian Cream Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12 serving(s)
Ingredients: 1 (18 1/4 ounce) white cake mix; 1 (3 1/2 ounce) package instant vanilla pudding; 1 1/2 cups water; 4 eggs; 1/2 cup canola oil; 1 cup chopped pecans or 1 cup walnuts, etc; 2 cups flaked coconut; 3 tablespoons butter, softened; 6 ounces cream cheese, softened; 1 -2 tablespoon cream; 2 1/2 cups confectioners' sugar; 1 1/2 cups flaked coconut

CAKE MIX ITALIAN CREAM CAKE RECIPE - FOOD.COM

Cake Mix Italian Cream Cake Recipe - Food.com image

I found this recipe while web surfing and have misplaced it twice. I haven't had a chance to make it yet and realized that if I don't post it I will loose it. It sounds good and easy.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
4 eggs
1/2 cup canola oil
1 cup chopped pecans or 1 cup walnuts, etc
2 cups flaked coconut
3 tablespoons butter, softened
6 ounces cream cheese, softened
1 -2 tablespoon cream
2 1/2 cups confectioners' sugar
1 1/2 cups flaked coconut

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.

Nutrition Facts : Calories 671.1, FatContent 37.1, SaturatedFatContent 13.8, CholesterolContent 86.6, SodiumContent 574.6, CarbohydrateContent 81.4, FiberContent 3.7, SugarContent 65.8, ProteinContent 6.6

ITALIAN LEMON CREAM CAKE RECIPE | ALLRECIPES

Italian Lemon Cream Cake Recipe | Allrecipes image

I enjoyed a lemon cream cake at a popular Italian restaurant so much that I wanted to recreate it at home. It is a white cake topped with vanilla crumbs and filled with rich lemon cream. After a few attempts, this is the version that I like best. It uses a white cake mix to cut preparation time. Store cake in the refrigerator.

Provided by Cindy Catudal Shank

Categories Italian Recipes

Total Time 4 hours 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12 servings

Number Of Ingredients 13

Ingredients

cooking spray
1 (16.25 ounce) package white cake mix
¾ cup milk
1 tablespoon milk
2 eggs
3 ½ tablespoons vegetable oil
2 tablespoons butter, melted
½ teaspoon vanilla extract
4 ounces cream cheese, softened
⅔ cup confectioners' sugar, divided, plus more for dusting
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 cups heavy whipping cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spray the bottom of a 10-inch springform pan with cooking spray.
Measure 1 cup cake mix; set aside for crumb topping. Place the remaining cake mix in a large bowl; add 3/4 cup plus 1 tablespoon milk, eggs, and oil. Beat cake mix mixture using an electric mixer until batter is thoroughly combined, about 2 minutes. Pour batter into the prepared pan.
Mix melted butter and vanilla extract together in a bowl; stir in reserved 1 cup cake mix until mixture is crumbly. Sprinkle crumbs over top of cake batter.
Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. Cool cake to room temperature in the pan.
Beat cream cheese, 1/3 cup confectioners' sugar, lemon juice, and lemon zest together in a bowl until smooth and creamy. Beat cream and remaining 1/3 cup confectioners' sugar together in a separate bowl using an electric mixer until stiff peaks form. Fold cream cheese mixture into whipped cream.
Remove cake from springform pan. Cut cake horizontally into 2 layers using a serrated knife; remove top layer. Spread filling onto the bottom cake layer; place top cake over filling. Refrigerate cake for at least 4 hours. Dust cake with more confectioners' sugar before serving.

Nutrition Facts : Calories 434.5 calories, CarbohydrateContent 39.5 g, CholesterolContent 102.1 mg, FatContent 29.2 g, FiberContent 0.4 g, ProteinContent 4.9 g, SaturatedFatContent 14.1 g, SodiumContent 330.2 mg, SugarContent 28.8 g

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