Re: ISO Italian Cream Cake from doctored mix

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: Here's how I handle it.  I make a plain DH white cake but put a half box of instant white chocolate pudding powder in it - follow the directions on the package.  Then for the filling I make the same filling I'd use in my German Chocolate cakes - the carameltype with pecans and coconut.  This way the white cake doesn't stick.



 : I agree with Carolyn....if it was Italian Cream, it has to have coconut and pecans.

One thing I used to do when I baked from mixes was to place the coconut in a blender with the buttermilk and process until the coconut is very finely ground.  I chopped the pecans very fine too.  Since coconut will dry a cake, I added an extra 2 tablespoons of oil the batter.

ONE LAST POINT...this cake sticks very easy....be sure to line the pans with parchment and grease and flour well.

:  Here is a recipe I copied just awhile back from somewhere, but I don't remember where, but I agree that it's not Italian Cream Cake without the nuts and coconut.  But, here's the recipe anyway:

It came from the Duncan Hines website years ago and was called easy cream cake. 

Easy Cream Cake
1 pkg white cake mix 1 pkg
3 egg whites 3
1 1/3 cup half and half cream (10% cream) 325 ml
2 T vegetable oil 30 ml
1 cup finely chopped flaked coconut 250 ml
1/2 cup finely chopped pecans 125 ml

1. Preheat oven to 350 degrees (180 degress C). Grease and flour 3 8" (20 cm) round pans.

2.Combine cake mix, egg whites, half and half, oil, coconut and pecans in large bowl. Beat at low speed with electric mixer until moisened. Beat at medium speed 2 minutes. Pour into pans. Bake ar 350 degrees (180 degress C) 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool and frost with cream cheese icing. 

**** I doubled the coconut and pecans. 





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