I checked the recipe here and it's mostly made from scratch. Does anyone know if there's one you can make from box mix?
I was actually looking for this very same thing the other day. I ended up making a coconut cream cake from a box mix. Got the recipe here if you're interested: http://www.duncanhines.com/displayRecipes/displayDH.asp?recipeID=21
Made my own frosting, though, and used coconut extract instead of my usual vanilla.
doofus - thanks! I will try it. I found one just now in the Ladycakes's website. Here's the recipe:
Italian Cream Cake
1 pkg white cake mix
1 pkg instant vanilla pudding (3 1/2 oz)
1 1/3 cup water (I use milk)
1/2 cup oil
1 cup chopped nut (i'm still trying to figure out - pecans or walnuts)
2 cup coconut (flake, frozen???)
Good for 8 inch layer pan or 9x13 inch pan. Bake at 350 for 35-45 mins.
I'm going to try this tomorrow and see how it go.
Cool - thanks!
As for nuts, usually any will work - I just go with user preferences, myself. Just ask them what kind they like.
Unless otherwise specified, I use the bagged coconut that you can find in the baking aisle. I use Mounds brand.
O.K. Being a first generation Italian I havae to say Italian Cream Cake is not made from a mix!! and you need buttermilk in the recipe.
I figured there'd be some that went, "What?!?" at the box mix question. And I do understand the sentiment.
Sometimes, though, you need something quick and easy (which is what I was looking for the other day - didn't have a lot of time for much else).
Here's a recipe I found online...it says it was used by a 72 year old woman since she was young.
1/2 cup margarine
1/3 cup shortening
1 3/4 cup sugar
1 tsp vanilla
1 3/4 cup all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk
3 1/2 oz can coconut
1 cup chopped pecans
3 greased & floured 8 inch cake pans or use
Baker's Joy. Turn oven to 350 degrees.
Cream Cheese Pecan Frosting
16 oz cream cheese
1/2 cup + 2 Tbs margarine
1 1/2 tsp vanilla
6 cups powdered sugar
1/2 cup chopped pecans
Beat cheese, margarine & vanilla, then add sugar
in 1 cup batches. Stir in pecans.
MAKING THE CAKE
Set out 2 mixer bowls, 1 medium size bowl and a
small bowl for egg yolks.
You will also need a mixer, spatula and large spoon,
3 cake pans (8 inch) greased with margarine & floured.
(or use baking spray such as Bakers Joy)
Seperate egg yolks from the egg white into 2
bowls. Be careful that no egg yolk remains with
whites as the whites won't beat properly.
Beat margarine and shortening with sugar until
fluffy. Beat in yolks and vanilla.
In another bowl mix flour, baking powder & soda.
Add some of it to the egg yolk mixture, then
alternate with buttermilk. Continue alternating
and beating until all is added.
Stir in coconut and chopped pecans.
In a mixer bowl, beat egg whites until stiff peaks
form. Stir 1/3 of the whites into cake batter
to lighten. Using a spatula, fold batter over whites
and continue adding whites, folding lightly into
batter until gently incorporated.
Pour into 3 prepared cake pans. Bake at
350 degrees for 25-30 minutes until toothpick
comes out clean.
Cool in pans for 10 minutes then turn out onto
cooling racks to finish cooling.
Spread icing on top of each of the cake layers.
Then stack on top of each other.
Ice sides of cake and refrigerate until serving
time. Store in refrigerator.
Serves 12-14 depending on size of slice.
This is a very rich cake so it doesn't take a lot.
I'm not sure that this is a cake that I would start out from a mix. It tastes way too good from scratch.
Thanx Jenn, You made my day!! If you are so inclined you can add marachino cherries. I can be a bit opinonated and a food stop --- but I do use box cakes sometime. They have their place --- just like men and children. ha, ha.
This may not be exactly what you're looking for, but there is a wonderful recipe at Cooking Light for Italian Cream Cake. It got their top honors. I've made it several times and it is absolutely delicious. It is not a diet cake, just lighter than normal
The cake mix Doctor has a nice recipe for Italian Cream cake that tastes okay but fearless baker is so right. Italian Cream cake is a wonderful recipe and the buttermilk makes it PERFECT. Jenn's recipe is just right!
There are a few things in life that shortcuts shouldn't be used for IMO, Italian Cream Cake is one of those things, lol.
Fearless - I agree with you. I'm the 2nd generation Italian and I do like to make it from scratch if I make for myself, friends, or families. I also do cake box mix because it saves me time. I do both way.
cww - sounds good. I'll have to check it out on Cooking Light's recipe.
Jenn - thanks for the recipe - I'm going to try it. Looks yummy to me!
Thank you all for the buttermilk suggestion - I'll have to try that.