Italian Cream Cake. In a small bowl, dissolve the baking soda in the buttermilk; set aside. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Sift the flour and baking soda together and set aside.

Ideal for showcasing as the feature dessert for birthdays, holidays or any special gathering, it's such an amazing cake it's guaranteed to turn any occasion into something special. An Italian Cream Cake, layered to perfection, is sure to be a hit at any party. Spread cream cheese frosting and garnish with toasted pecans for a scene-stealing cream cake. You can have Italian Cream Cake using 17 ingredients and 4 steps. Here is how you cook it.

Ingredients of Italian Cream Cake

It's 1 box of white cake mix.
It's 1 (3.4 box) of vanilla pudding.
You need 4 of large eggs.
It's 1 1/4 cups of buttermilk.
It's 1/4 cup of vegetable oil.
You need 2 tbs of sour cream.
Prepare 1 tsp of mayonnaise.
It's 2 tsp of vanilla.
Prepare 1 cup of chopped pecans.
It's 2 cups of coconut flakes.
Prepare of Icing.
It's 1 (8 oz) of cream cheese.
You need 1/4 stick of butter.
Prepare 1 tsp of vanilla.
Prepare 2 1/2 cups of powder sugar.
Prepare 1 cup of crushed pecans.
You need 1 cup of coconut flakes.

Italian Cream Cake has three layers of moist cake covered in cream cheese frosting with plenty of coconut and pecans. It's not hard at all to make and is perfect for a holiday celebration. But let's just start by saying that Italian Cream Cake isn't exactly Italian. It's more of a southern thing.

Italian Cream Cake instructions

Pre heat oven 350. Beat the first 8 ingredients at medium speed till will mixed 2-3 minutes..
Stir in pecans and coconut. Pour into a greased bundt pan..
Bake 40 minutes or until sticking a tooth pick in and come out dry. Cool 10 minutes until removing from pan..
Icing. For the frosting, add the butter and cream cheese in a large bowl. Beat with an electric mixer on medium for 2 minutes. Turn the mixer down to low and gradually add the powder sugar and vanilla. Once combined, turn the mixer up to medium and beat for another two minutes. Now add pecans & coconut and mix for another minute. Spread onto cooled cake and serve. Store in refrigerator for up to 5 days!.

Cake: In a large bowl, cream together butter, oil, and sugar until light and fluffy. Despite the name, this Italian cream cake is a Southern specialty that is thought to have originated in Texas. In a medium-sized mixing bowl, combine the flour, cornstarch, baking soda, and baking powder. Whisk or sift until the dry ingredients are uniformly mixed. The cake itself is soft and moist with a super yummy vanilla-coconut-butter flavor.