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Sunday, Sep. 21, 2014

Cakes that are Easier

Posted Thursday, March 11, 2010, at 5:23 PM

Sometimes we want a "Italian Coconut Cream Cake" that is easier to make so here is what I found when I went looking for a recipe using a cake mix.

Easy Italian Coconut Cream Cake

1 box white cake mix
1 small box instant vanilla pudding
1 1/3 cups water
4 eggs
1/2 cup vegetable oil
1 cup chopped pecans
2 cups coconut

Frosting

4 tablespoons butter, softened
8 ounces cream cheese, softened
3 tablespoons canned milk
3 1/2 cups confectioners' sugar
2 cups coconut

Combine cake mix, pudding mix, water, eggs and oil and beat on low speed for 4 minutes. Stir in nuts and coconut then pour into well greased and floured rectangular cake pan. Bake at 350 for 40 minutes. Combine all frosting ingredients and spread on cooled cake.

Strawberry Cake with Strawberry Cream Cheese Frosting

1 box white or yellow cake mix (18 to 21 ounces)
1 cup vegetable oil
4 large eggs
1 cup flaked coconut
1 (3-ounce) package strawberry-flavored gelatin
1/2 cup milk
1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
1 cup chopped pecans

Strawberry Cream Cheese Icing

1 (8-ounce) package cream cheese, room temperature
1/2 stick margarine (2 ounces), room temperature
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup strawberries, mashed (drain and reserve juice)
5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)

Mix cake mix with strawberry flavored gelatin. Add oil, eggs, coconut, gelatin and milk. Beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350 degrees for 35 minutes, or until cake tests done -- lightly touch cake in the center with a finger; if it springs back, the cake is done.

To make the frosting, cream together cream cheese and butter. Mix in vanilla and powdered sugar until firm but spreadable. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing. Ice sides and top. Store cake in an airtight container or wrapping. Refrigerate.

Delicious Strawberry or Any Berry Cake

ok this is my version I made up and it is very good and so simple. The cake mix I like white or strawberry but for different berries I only use white. This can be the lower sugar cake mix also and sugar free for all the other ingredients and fresh or frozen fruit.

1 box white/any kind moist cake mix
1 large box gellatin
1 large container cool whip
fresh or frozen fruit in amount desired

Bale cake as directed and let cool slightly, take fork and poke holes in cake. Mix jello using ice cubes to slightly begin jelling and pour over cake. Take cool whip and mix with fruit and spread over cake or put layer of fruit on top of cake and then cook whip or just cook whip and no fruit, there are so many different ways to use this recipe, that is why it is one of my favorite..

We always have a big Easter Lunch/Dinner at my moms house so I am busily getting my recipes and ingredients ready to do cooking for that. I have several Easter Cake and other recipes that I would love to post. I just gotta figure how to post pictures with them if possible to get any meaning of them...wish me luck.



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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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