CAKE MIX ITALIAN CREAM CAKE

On the menu: Easy Creamy Italian Cake Mix. This recipe may be a little misleading because it contains

boxed cake mix, but I promise you that won’t matter after making this cake. This is my favorite cake

I’ve ever made (and I’ve made some amazing cakes like chocolate cake with peanut butter frosting

and chocolate ganache). I have made this easy Italian cream cake many times, including several to

give as gifts. Try this cake soon and let me know what you think.

Ingredients:

+ Cake:

°1 (16.25 oz) white cake mix

°3 large eggs

°1 1/4 c buttermilk

°1/4 c vegetable oil

°1 (3.5 oz) can

shredded coconut ° 2/3 cup chopped toasted walnuts

° 3 tablespoons rum (optional)

+Cream Cheese Frosting:

° 1 (8 ounce) package softened cream cheese

° 1/2 cup butter or shortening, smooth

° 1 (16 ounce) . ) package powdered sugar

°2 teaspoons vanilla extract

°1 cup chopped roasted cashews

Preparation:

Beat the first 4 ingredients at medium speed with an electric mixer for 2 minutes. Add coconut and

walnuts.

Pour into three greased and floured 9-inch round cake pans. Bake at 350°F for 15 to 17 minutes.

Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on racks.If desired,

drizzle each cake layer with rum; Let rest for 10 minutes.

Spread the cream cheese frosting between the layers and on the top and sides of the cake.

Refrigerate for 2 hours before cutting.

Beat the cream cheese, eggs and butter at medium speed with an electric mixer until smooth.

Gradually add the powdered sugar and stir until the mixture is light and fluffy.Add vanilla and walnuts.

Freeze the cake when it has completely cooled.

Have fun!

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