Ingredients for Italian Lover S Cream Cake
- 1/2 cup sugar
- Shortening
- Margarine
- Egg Yolks (used as whole eggs in recipe)
- Egg Whites (used as whole eggs in recipe)
- 1 cup flaked coconut (optional)
- 1 teaspoon vanilla extract
- Buttermilk
- Flour (contained within yellow cake mix)
- Baking Soda (contained within yellow cake mix)
- Salt (contained within yellow cake mix)
- 1/2 cup chopped pecans (optional)
- 1 (18.25 ounce) package yellow cake mix
- 1 (5.1 ounce) package instant vanilla pudding mix
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup water
- 1 (8 ounce) package cream cheese, softened
- 1 (8 ounce) container cool whip, thawed
- 1 (14 ounce) can sweetened condensed milk
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How to Make Italian Lover S Cream Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream filling. In a bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate. Spread half of the cream filling over the cake layer.
- Top with the second cake layer and frost the entire cake with the remaining cream filling.
- Decorate as desired and refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
143g
Fat
85g
Carbs
18g
