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Cheating Italian Cream Cheese Cake
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Description
Just a nice shortcut using a mix for a wonderful Italian Cream Cheese cake with nuts and coconut goodness.
Ingredients
- 1 box Duncan Hines White Cake Mix
- 1-⅓ cup Water
- 2 Tablespoons Vegetable Oil
- 3-egg Whites
- 1 cup Sweetened Shredded Coconut
- 1 cup Chopped Pecans
- 11 ounces, weight Cream Cheese (Softened, Room Temperature)
- ¾ cups Butter (Room Temperature)
- 1 box Confectioners Sugar
- 1-½ teaspoon Pure Vanilla Extract
Preparation
Directions
1. Grease three 8 inch cake pans; preheat oven to 350 degrees.
2. Mix cake according to package; then stir in coconut and pecans. Bake for about 24 minutes or until toothpick inserted in center comes out clean.
3. Cool completely then frost with cream cheese frosting.
4. Frosting–I usually make 1 1/2 batches of frosting
5. Beat first 3 ingredients at medium speed until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Can add chopped pecans and coconut to top if desired.
6. Frosting between the layers, sides and top. Chill several hours.
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One Comment
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Jena@Triple Cross Ranch on 6.21.2011
Are you supposed to whip the egg whites and fold them in? I know that’s how most recipes go but I wasn’t sure how the Egg whites fit in here. Thanks!