Vee's Italian Cream Cake

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Preparation time:
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Difficulty: Easy - for beginners


1 Duncan Hines French Vanilla Cake Mix (Signature mix)
1 cup buttermilk
1/3 cup water
3 egg yolks
1/3 cup melted shortening
3 egg whites
1/3 cup powdered sugar
1 teaspoon vanilla
2/3 cup chopped pecans
2/3 cup sweetened flaked coconut


Prepare two 8 or 9 inch cake pans.
In a small bowl…
Whip the egg whites…to soft peak stage. Add powdered sugar and vanilla…beat until blended. Set aside

In a separate bowl…
Add buttermilk, water, lightly beaten egg yolks and melted shortening to the cake mix.
Beat on medium speed for 2 minutes. Fold in the chopped nuts and flaked coconut.

Fold the beaten egg whites into the cake mix mixture.

Pour into prepared pans.

Bake at 350 degrees for 30 – 32 minutes (until the cake springs back when touched lightly).
Cool completely and frost with cream cheese frosting.

Cream Cheese Frosting:
1 stick butter
8 oz. cream cheese
One teaspoon vanilla
Powdered sugar….to the desired consistency (about 6 cups)

Blend together butter and cream cheese that is room temperature…add vanilla and powdered sugar and beat until smooth and creamy.

Frost in between the cake layers, top and sides…top with coconut and pecans.


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