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Jill is a Mom, wife, teacher, artist, & creative genius. She works everyday on her blog at SimpleDailyRecipes.com. When she's not home schooling her kiddos or filling her blog, Jill likes drinking lattes & dancing to funky disco in the living room.

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Quick Italian Cream Cake

(15 votes, average: 4 out of 5)

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Growing up, my Memaw ALWAYS made a German chocolate cake for my birthday.  It has ALWAYS been what I love to eat.

UNTIL, my Aunt Debbie made an Italian Cream cake for me the day after I gave birth to my first child.

I remember the pang of guilt that shot through me, when I considered that “this could be my new favorite birthday cake.”

Ok, move over just a tad, German chocolate cake.  Italian Cream cake is NOW my number 1a favorite dessert to eat.  This is Aunt Debbie’s recipe.  I have never made it myself, but I’ve happily eaten it for the last eight years.

HERE’S WHAT AUNT DEB DOES

• 1 white cake mix with pudding
• 3 large eggs
• 1/4 cup oil
• 1 1/4 cup buttermilk
• 1 (3 1/2 oz.) pkg  shredded coconut
• 2/3 cup toasted chopped pecans
• 3T. rum (optional)
• Cream Cheese Frosting  (recipe follows)

Preheat oven 350F degrees.  Beat first 4 ingredients at medium speed for 2 minutes. Stir in coconut & pecans. Pour batter into 3 greased & floured 9” round cake pans.

Bake 15-17 minutes. Cool in pans on wire rack for 10 minutes.  Remove from pans, and cool completely on wire rack. Sprinkle evenly with rum, if desired: let stand for 10 minutes.  Spread frosting between layers and on top and sides.

Chill for 2 hours before slicing.

Cream Cheese Frosting

• 1 (8oz) pkg.cream cheese, softened
• 1/2 cup butter, softened
• 1 (16oz) pkg. powdered sugar
• 1 cup toasted pecans, chopped
• 2 teaspoons vanilla

Beat cream cheese and butter at medium speed until smooth.  Gradually add powdered sugar, beating until light and fluffy.  Stir in pecans and vanilla. Makes 4 cups.

I hope you enjoy this delicious cake as much as I do.  I actually crave it from time to time.  I’m not sure that’s entirely a good thing but it is THAT wonderful! It’s a beautiful cake to take to luncheons, pot lucks, where ever two or more are gathered.  EAT UP!

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There Are 5 Comments. Add Yours Too. »

1. 

   Comment by Jill on 22 September 2008:

   I need to ask my Aunt to make this again.
2. 

   Comment by Sunny on 6 October 2008:

   At least one Sunday each month my huge family (I’m the baby out of 7) gathers at my mom’s house for a themed meal. Everyone has to bring a dish. Yesterday was my day for an Italian dessert. I came across your Aunt Deb’s recipe and thought I would give it a whirl since it is so super simple. IT WAS A HIT! I got so many compliments and shared your recipe with my 3 sisters and my mom. I just wanted to thank you for sharing it and let you know that I am also a die hard German chocolate cake lover but I think with one more slice of your 1a fave…I could very easily be swayed!
   Thanks again and have a wonderful day!
3. 

   Comment by Jill on 6 October 2008:

   LOL! Sunny, did you have a moment of guilt when the thought ran through your mind that this cake could possibly replace German Chocolate cake?

   Thank you for getting back with me. I’ll be sure to pass this along to my Aunt Deb.
4. 

   Comment by Denise on 2 December 2008:

   My mom has celiac disease. So I replaced the white cake mix with Pamela gluten free white cake mix. I made the icing from the Pamela gluten free white icing with a touch of almond extract. She though it was great. Even those that dont have the disease liked it.
5. 

   Comment by Shelly on 4 December 2008:

   My husband’s favorite cake has always been that Black Forest cake which his mom made and I’ve never attempted it…for that reason. You can never make as good as “mom’s”, you know. BUT when I brought a piece of this home leftover from a party I took it to, he raved about it to his daughter the next day that THIS was now his favorite cake in the whole wide world, even though he doesn’t really like coconut (I told him it had coconut AFTER he tasted it.) Toasting the pecans really brings out the flavor in the nuts. This is well worth the calories!

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