While chocolate is an obvious go to flavor for cakes, I like to mix things up a bit with this delicious Italian Cream Cake.
White cake mix (Do not add the water as instructed, instead use buttermilk.)
1 1/4 cup buttermilk
1/2 cup flaked coconut
2/3 cup chopped pecans (toasted)
1-2 cans of store bought Cream Cheese Frosting, or homemade…
Cream Cheese Frosting
1 stick butter, softened
8 oz. pkg. cream cheese
2-3 cups powdered sugar
2 teaspoons vanilla extract
Beat butter and cream cheese until well blended. Add powdered sugar and vanilla, beat until creamy.Italian Cream Cake
Begin with a box of white cake mix, prepare as instructed except substitute water with 1 1/4 cup of buttermilk. After cake is mixed stir in flaked coconut, and pecans. Pour into two 9 inch round cake pans and bake at 350 for about 30-35 minutes. Allow cake to cool completely(you can also freeze cakes while still in pan) then remove cake from pans. Remove cake from the pans by gently running a knife between the pan and the cake and then flipping the pan over and gently shaking til the cake releases . If the cake does not easily release it may be necessary to gently pry the cake loose with your fingertips. I find frozen cakes are much easier to work with so I put my cakes in the freezer for a few hours. Once frozen use a long knife to level out the cake by cutting off the cake tops. Grate/crumble cake tops and set aside.
Place one layer of cake on a cake plate. I like to keep large round thick plates on hand for making layer cakes, but you can also get Styrofoam cake rounds from a cake supply store, or use a dinner plate from your kitchen.
Use a spatula to spread a layer of Cream Cheese frosting top of the layer, but not on the sides.
Place second layer on top of first.
I find it best to apply frosting in two layers. First spread a thin layer over entire cake using a spatula. Place cake back in freezer for about 5 minutes for the first layer to set. You can place your cake on a Lazy Susan if you have one, as this will make maneuvering your cake easier during the frosting process.
After first layer of frosting has set, continue by spreading frosting on the cake sides. Next, pile frosting onto center of the cake and spread frosting out toward the edges of the cake and down the sides. If you are a beginner, your cake may not look beautiful yet because it does take practice to get good at frosting cakes. In the next steps I will explain how to hide the imperfections and create a beautiful cake quite easily. Scoop up the saved cake crumbs into the palm of your hand and apply to side of cake. This step will hide any imperfections on your cake sides while giving your cake a more professional quality look.
Scoop up the saved cake crumbs into the palm of your hand and apply to side of cake. This step will hide any imperfections on your cake sides while giving your cake a more professional quality look.
Apply a pattern to the top of your cake by running a butter knife or spatula back and forth across the cake giving the cake top a wavy look. You can stop here or you can drag toothpick through the frosting, working clockwise around the cake from the cake edge to the center. If your feeling really confident (completely optional) you can use a decorator bag and star tip to make “stars” in the center and on each section that you created by running the toothpick through the frosting.