Monday, June 22

Good Eating Monday: Quick Italian Cream Cake!

I learned about Italian Cream Cake when I asked a college girl in our Bible Study, who would be leaving in the fall, what her favorite cake was and she said "Italian Cream Cake."
Since I prefer a 9 x 13 pan cake, I looked through Pinterest for a recipe and found this one:
I gave this recipe a test run with a few modifications, such as applesauce instead of oil, and it came out soooo delicious. It's a keeper! I've made it several time since!
Here's my version of that Pinterest recipe:

Quick Italian Cream Cake!
Cake:
1 box of white cake mix
1 small package of instant vanilla pudding (3 1/2 oz)
3 whole eggs
2 1/2 Tablespoons Evaporated Milk
1/2 cup natural unsweetened applesauce (instead of canola oil)
1 1/2 cups water
1 cup flaked coconut

Frosting:
2 Tbsp lite butter, melted
6 oz cream cheese, softened (I used 2/3 cup whipped kind)
1 Tbsp Evaporated milk (up to 2)
1 1/2 to 2 cups powdered sugar (for a 9 x 13 pan cake)
1 cup flaked coconut
1/2 cup chopped pecans (or walnuts) to sprinkle on top
Directions:
Preheat oven to 350 degrees. Spray a 9 x 13 pan with  non-stick cooking spray or lightly grease & flour.

Cake In a  large bowl combine cake mix, vanilla pudding, water eggs and oil and with electric mixer, beat for two minutes on medium. Then fold in the coconut. Pour into 9 x 13 pan and bake 45 minutes or until a toothpick inserted in middle comes out clean. Cool completely before frosting.

Frosting: In a medium bowl blend the butter together with the softened cream cheese. Add the confectioner's sugar and enough cream or milk to make it a smooth spreading consistency. Frost cake, then sprinkle top with pecans and remaining cup of coconut.
Slice and enjoy! 
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Note: 1/2 cup of canola oil = 964 calories. 1/2 cup natural applesauce = 50 calories. Calorie savings = 914 calories.
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Eat up, me hearties, yo-ho!

1 comment:

Spazington said...

This was the best cake I've ever had!!!!

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