Chocolate Italian Cream Cake turns into Easy Italian Cream Cake with Shortcut!!!
Chocolate Italian Cream Cake is my absolute favorite cake! I came up with the easiest recipe that starts with a cake mix! Years ago, I would make the original Italian Cream Cake recipe. The recipe was very time consuming and definitely not trim & terrific! .When I was writing my cookbook, KITCHEN 101, I wanted to only include simple recipes. However, how could I write a healthy cookbook without including an easy Italian Cream Cake recipe. So Chocolate Italian Cream Cake is one of my easy recipes in KITCHEN 101
My Secret to my Easy Italian Cream Cake Plus Lighter Cake
So, I decided to start with a cake mix. I used a Butter Pecan cake mix and added pecans and coconut. I also wanted to create a lighter version to make it trim and terrific. However, I never want to sacrifice taste in any recipe. So, I included coconut and pecans but used coconut flavoring. You get the rich coconut flavor but don’t need as much coconut. Of course, I kept the cream cheese icing but I used reduced cream cheese and less butter. Last, I added cocoa which give the cake the rich chocolate flavor without the fat and you have my new favorite Chocolate Italian Cream Cake.
My Chocolate Italian Cream Cake is my #1 Birthday Cake
Every time someone has a birthday and I ask “what cake do you want?”- You know my answer I bet! Did you know my Italian Cream Cake was the #1 recipe in Cooking Light Magazine in their anniversary issue years ago–need I say more. Of course, you will like my updated recipe better as it tastes just as good, is easy to make and also trim & terrific! So, I do consider myself an expert of this recipe! I always believe everyone should have a birthday cake and candles. My new favorite birthday cake is my chocolate version! Wait until you try it.
Easy Italian Cream Cake Recipe Tastes Like Original Recipe But SIMPLE!
Italian Cream Cake is still my favorite cake ever so what can be even more decadent than adding chocolate to an all time favorite. I love to top the cake with toasted coconut and toasted pecans (about 2 tablespoons each) for the added touch. What’s great about this recipe is you probably have all the ingredients already in your pantry. Best of all you start with a cake mix which is such a time saver. The old recipe had so much butter and eggs and you had to beat the eggs separately. With my easy cake made with cake mix recipe that you can whip up the cake in minutes.
Chocolate Italian Cream Cake from KITCHEN 101 cookbook
Can’t wait for you to try my chocolate version of my easy Italian Cream cake recipe. This cake is my personal favorite!
1 (18.25-ounce) box Butter Pecan Cake mix
1/4 cup cocoa
1/3 cup canola oil
2 egg whites
1 1/4 cups water
1 teaspoon coconut extract
1/2 cup chopped pecans, toasted
1/2 cup flaked coconut
Chocolate Cream Cheese Icing (recipe follows)
Toasted coconut and pecans, optional (about 2 tablespoons each)
1. Preheat oven 350°F. Coat three 9-inch pans with nonstick cooking spray.
2. In mixing bowl, beat together cake mix, cocoa, oil, eggs, egg whites, water and coconut extract. Stir in pecans and coconut.
3. Pour batter evenly into prepared pans. Bake 12-15 minutes, until tops spring back when touched. Cool 10 minutes and turn out onto cooling racks.
4. Frost layers and sides with Chocolate Cream Cheese Icing (see recipe) and sprinkle with toasted coconut and pecans, if desired.
Chocolate Cream Cheese Icing
1 (8-ounce) package reduced-fat cream cheese
3 tablespoons butter
1/4 cup cocoa
1 (16-ounce) box confectioners’ sugar
1 teaspoon vanilla extract
1. In bowl, beat cream cheese and butter until smooth. Gradually add cocoa and confectioners’ sugar, mixing until creamy. Add vanilla.
Nutritional information per serving: Calories 315 Calories from Fat 38% Fat 13g Saturated Fat 4g Cholesterol 31mg Sodium 246mg Carbohydrates 46g Dietary Fiber 1g Total Sugars 35g Protein 4g, Dietary Exchanges: 3 other carbohydrate, 2 1/2 fat
Terrific Tip: If can’t find Butter Pecan Cake mix, substitute butter cake mix. I always buy extras and keep in my pantry. If you don’t like coconut, like my sister, you can leave it out. And, no time to toast the pecans, then don’t as I toast them just to intensify the flavor.
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