First of all, I hope everyone had a fantastic Mothers Day! We (brothers and I)  are so blessed to be able to have a such a special mother to annoy LOVE!

Last week my dad dropped off a recipe to my moms favorite cake ever, Italian Cream Cake and asked if I would make it for mom for mother’s day, and of course I said yes!

That being said, I was quite nervous to mess it up! I love to cook and I like to think I’m good at it (or getting there) but I have not mastered BAKING. I have a sister in-law and best friend that are good at it, so I  dont need to be right!? But it’s for MY momma so I knew I wanted to do it myself for her 🙂

Verdict, it turned out super yummy and pretty good looking if I do say so my self 🙂 So In honor of mothers day, I will share the recipe that i made for my momma.

Italian Cream Cake

Ingredients For the Cake

  • 1 (18 1/4 ounce) white cake mix
  • 1 (3 1/2 ounce) package instant vanilla pudding
  • 1 1/2 cups water
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup chopped walnuts
  • 2 cups flaked coconut

Ingredients For the Frosting (best part of any cake)

  • 3 tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 1 -2 tablespoon cream
  • 2 1/2 cups confectioners’ sugar
  • 1 1/2 cups flaked coconut
Directions
Preheat oven to 350 degrees

In a large mixing bowl add the cake mix, vanilla pudding, water, eggs and oil. With electric mixer, beat for 2 minutes at medium speed. Fold in the chopped nuts and coconut. Divide the batter into 2 9″ round cake pans that have been sprayed with non- stick cooking spray. Bake for 30minutes or until toothpick inserted in the center comes out clean. Cool completely before frosting. In a medium-sized mixing bowl, blend the butter and cream cheese. Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency. Frost cake with frosting and sprinkle with toasted coconut.
(to toast the coconut, just spread it on a baking sheet sprayed with non stick spray at 350 degrees and just watch it until it turns “toasty”)

*you can also make this in a 9 x 13 greased pan, but the “traditional” way is 2 round cakes stacked on top of each other with frosting in the middle *
I was able to use my new cake stand to take it over to my mom’s house!
So after all the junk food we ate all weekend (and lately) Josh  and I  will be getting back into the swing of things with working out and healthy eating (with the exception of the 1 wine class we are going to on Tuesday and the Winery we will be visiting on Saturday… Hey a girls gotta have some wine! 🙂 ) . So there will be many healthy recipes coming this week (pending they are yummy as well as healthy) like balsamic chicken and veggies, and homemade hummus (that’s for me, Josh prob wont eat it) and several others.
If you have a favorite recipe to share with me that is healthy please let me know! With school out I will have more time in the evenings to cook!
WEST OUT!
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