Cake Central › Recipes › Italian Cream Cake (from a mix!)

Italian Cream Cake (from a mix!)

gmcakes
By: gmcakes
Posted 08/31/09 • Last updated 06/29/06 • 636 views • 8 comments

Posted by gmcakes

This is a variation on the "Durable Cake for 3D/Carving" from this site. It is very moist and easy to assemble.

Italian Cream Cake (from a mix!)

Ingredients

  • 1/3 cup buttermilk 1/2 cup oil 1 cup sour cream 4 whole eggs 1 box white cake mix 1 small box instant vanilla pudding mix 1 cup sweetend flaked coconut 2/3 cup pecans or walnuts

Instructions

Combine buttermilk, oil, sour cream and eggs in mixer bowl. Add cake mix and pudding mix and beat on low speed to combine, about 2 minutes. Add coconut and pecans (or walnuts), mix another 2 minutes. Batter will be very thick. Spoon batter into prepared 9 x13" pan. Bake at 325 degrees for 40 to 45 minutes or until toothpick inserted in center comes out clean.

Comments (8)

fchin 1/16/10 at 6:16pm
I use this recipe for all my cakes and cupcakes. Thanks for sharing
fchin 1/16/10 at 6:16pm
I use this recipe for all my cakes and cupcakes - thanks for sharing
albanydia 1/29/10 at 1:11pm
Could i use this recipe for a wedding cake? I need an Italian cream cake but have not made one and don't really know how they taste like...help.
jenfortmft 3/5/10 at 8:20am
I made this cake for a 40th birthday a month ago and people are still talking about it. I'm making it for another birthday this weekend and it was requested by someone who had it at the previous party. ablanydia - I do think it would make a wonderful wedding cake. OH, and I added just a bit of cocunut extract to the mix. I layered with chream cheese icing and pecans in the middle.
sherilou 3/14/11 at 3:57pm
I made this cake for a church get together, and the family has asked that I do the groom's cake using the same recipie, everyone RAVED over it.
mkemmis 3/29/11 at 2:18pm
I made this to use for my final cake in my Fondant class. The only problem I have is that when the cakes cooled, they lost their shape. The top and bottom kept their shape, but the middle shrank and the whole shape of the cake changed. I made 3 different pans, and all 3 did the same thing.
snow 2/27/12 at 6:37am
I make a recipe similar to this one, but i use french vanilla cake mix; but i never thought of adding sour cream and buttermilk. It sounds yummy. I'm making your recipe today for a woman's get together tomorrow. I'm sure it will become one of my favorites. Thanks for sharing.
ufo9978 3/26/13 at 1:14pm
is it good under fondant
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