Quiltingboard Forums - Italian Cream Cake

Quote:

Originally Posted by BellaBoo

I cheat! Here is a recipe I use and everyone loves it so I haven't made the scratch version in years. I'm going to sub the cherry juice for the rum next time.

1 white cake mix with pudding
3 large eggs
1/4 cup oil
1 1/4 cup buttermilk
1 (3 1/2 oz.) pkg shredded coconut
2/3 cup toasted chopped pecans
3T. rum (optional)
Cream Cheese Frosting (recipe follows)
Preheat oven 350F degrees. Beat first 4 ingredients at medium speed for 2 minutes. Stir in coconut & pecans. Pour batter into 3 greased & floured 9” round cake pans.
Bake 15-17 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans, and cool completely on wire rack. Sprinkle evenly with rum, if desired: let stand for 10 minutes. Spread frosting between layers and on top and sides.
Chill for 2 hours before slicing.

Cream Cheese Frosting
1 (8oz) pkg.cream cheese, softened
1/2 cup butter, softened
1 (16oz) pkg. powdered sugar
1 cup toasted pecans, chopped
2 teaspoons vanilla
Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla. Makes 4 cups.

That one sounds good also. I think the cherry juice adds flavor. My recipe is the only one I have seen with cherry juice. Mine is written on notebook paper from my children and aged and stained. I got it from food network way back when they had a show of real home cooks sharing their recipes. Gail