Italian Creme Cake

Baking By sweettooth88 Updated 22 Apr 2010 , 10:28pm by GHOST_USER_NAME

sweettooth88 Posted 21 Apr 2010 , 3:42pm
post #1 of 6

Can someone give me a good recipe for a box doctored italian creme cake? and the icing??? HELP!!! Would strawberries go good with this???

5 replies
TexasSugar Posted 21 Apr 2010 , 8:56pm
post #2 of 6

Add coconut and pecans to a white cake mix. I like a coconut, pecan, cream cheese icing on mine. icon_smile.gif

GHOST_USER_NAME Posted 21 Apr 2010 , 9:48pm
post #3 of 6

I had mixed emotions over doctored Italian Cream cakes until I finally found one that knocked my customer's socks off! (Not to mention that it made my own taste buds VERY happy!) I had tried soooo many different ways, and ingredents. ALAS... the perfect recipe!!

I also had mixed emotions about keeping the recipe a "secret" from the rest of the cake world...but nah, thats selfish and totally not my style! I love to get great recipes from other bakers. All is fair, right?

My recipe is as follows: (WARNING: I give detailed instructions)

Makes (1) 13" X 9" Cake or (2) 8" Rounds
1 package of BUTTER PECAN Cake mix (Betty Crocker is good)
3 Lg. BROWN eggs (adds a much richer flavor to cakes)
1 cup of Buttermilk
1/4 cup Creme Brulee liquid coffee creamer (if you can't find - use Irish cream)
1/4 cup vegetable oil
1 caramel pudding cup (Snack pack)
3 ~ 1/2 oz. coconut flakes - sweet
2/1/3 cup chopped pecans
1/3 cup chopped walnuts
1/4 tsp. coconut flavoring
1/4 tsp. butter flavoring

You will also need:
1/4 cup rum or brandy (spiced is best)
5 TB butter
2 TB powdered sugar
1 tsp vanilla

Preheat oven to 325 F (as this is a very thick cake, and needs to cook slowly). Grease/dust cake pans as usual.

Soak coconut flakes in 1/4 cup Rum over LOW heat. Stir occassionally. Continue with mixing other ingredents while this is simmering.

Toast pecans and walnuts with 2 TB butter in preheated oven for about 3 minutes. WATCH CLOSELY!

MIX all ingredents EXCEPT for the coconut and nuts. Beat on low speed for 30 seconds, Mix on medium speed for 2 minutes.

Drain liquid from coconut flakes. DO NOT DISCARD LIQUID!
Fold into mixture. Fold nuts into mixture.

Pour into prepared pans. Bake for 35 to 40 minutes. (THe aroma of this cake is AMAZING!!)

Meanwhile: Return coconut liquid to low heat. Add 3 TB butter, allow to melt. Add 1 tsp vanilla. And powdered sugar. Stir slightly until well blended and remove from heat.

When cake is done, allow to cool in pan for 10 minutes.

Poke slight holes (I use an ice pick) randomly all over baked (warm) cake.
Brush coconut liquid all over the cake.
Place upside down onto wire rack - poke and brush other side of cake.
Allow to cool.

Frost with favorite Cream Cheese frosting. AND ENJOY!!! icon_biggrin.gif

sweettooth88 Posted 22 Apr 2010 , 12:23pm
post #4 of 6

WOW thanks so much for sharing your recipe i cant wait!!!

2SchnauzerLady Posted 22 Apr 2010 , 12:27pm
post #5 of 6

Ooh! You need to add the to the gourmet flavors thread so it can be put in the google document. I'm going to have to try this one on the girls at work!

GHOST_USER_NAME Posted 22 Apr 2010 , 10:28pm
post #6 of 6

I am new on the forum and have no clue how to do that!!! But if you can point me in the right direction I would be glad to share it. Thanks.

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