In the mood for a delicious Italian cream cake but not really in the mood to spend hours baking? This Italian Cream cake is made using a cake mix. The best part? It\u2019s so decadent they\u2019ll never know you didn\u2019t make it from scratch!<\/p>\n
Ingredients:<\/p>\n
1 c buttermilk<\/p>\n
1 tsp baking soda<\/p>\n
1\/2 c butter<\/p>\n
1\/2 c shortening<\/p>\n
2 c white sugar<\/p>\n
5 egg<\/p>\n
1 tsp vanilla extract<\/p>\n
1 c flaked coconut<\/p>\n
1 tsp baking powder<\/p>\n
2 cups all-purpose flour<\/p>\n
8 ounces of cream cheese<\/p>\n
1\/2 cup butter<\/p>\n
1 teaspoon vanilla extract<\/p>\n
4 cups icing sugar<\/p>\n
2 tablespoons light cream<\/p>\n
1\/2 cup chopped walnuts<\/p>\n
1 c sweetened coconut<\/p>\n
Instructions:<\/p>\n
Preheat oven 350 degrees F Greased 3 9-inch round cake pans. In small bowl, dissolve baking soda in buttermilk; put aside.In bowl, cream 1\/2 c butter, shortening also white sugar to light & fluffy. Stir in eggs, buttermilk mixture, 1 tsp vanilla, 1 cup coconut, baking powder and flour. Stir until just combined.<\/p>\n
Pour batter to prepared pans.Bake in preheated oven for 30 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let cool.<\/p>\n
To make the frosting: In a medium bowl, combine cream cheese, 1\/2 cup butter, 1 teaspoon vanilla and icing sugar. Beat until light and fluffy. Stir in a small amount of cream to achieve desired consistency. Stir in chopped walnuts and remaining shredded coconut. Spread between layers and over top and sides of cooled cake.<\/p>\n
Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
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