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Before you jump to Italian Cream Cake recipe, you may want to read this short interesting healthy tips about Turn to Food to Boost Your Mood.
A lot of us believe that comfort foods are bad for us and that we must stay away from them. Often, if your comfort food is a sugary food or another junk food, this holds true. Other times, however, comfort foods can be completely healthy and it’s good for you to eat them. There are a number of foods that really can boost your moods when you eat them. If you are feeling a little bit down and you’re needing an emotional pick me up, try a number of these.
Your mood could really be helped by green tea. You were just expecting to read that, weren’t you? Green tea is rich in an amino acid known as L-theanine. Research has found that this amino acid induces the production of brain waves. This will better your brain’s focus while at the same calming the rest of your body. You likely already knew how easy it is to be healthy when you drink green tea. Now you know that green tea can elevate your mood also!
So you see, you don’t have to turn to junk food or foods that are terrible for you just so to feel better! Try a few of these hints instead.
We hope you got insight from reading it, now let’s go back to italian cream cake recipe. You can have italian cream cake using 17 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to prepare Italian Cream Cake:
- Get 1 box white cake mix
- You need 1 (3.4 box) vanilla pudding
- You need 4 large eggs
- Prepare 1 1/4 cups buttermilk
- You need 1/4 cup vegetable oil
- You need 2 tbs sour cream
- Take 1 tsp mayonnaise
- Get 2 tsp vanilla
- Take 1 cup chopped pecans
- Use 2 cups coconut flakes
- Take Icing
- Take 1 (8 oz) cream cheese
- Get 1/4 stick butter
- You need 1 tsp vanilla
- You need 2 1/2 cups powder sugar
- Get 1 cup crushed pecans
- Take 1 cup coconut flakes
Instructions to make Italian Cream Cake:
- 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!
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