Welcome again to “Heavenly Recipes” the home of meal receipts & list of dishes, Today i will guide you how to make “Orange Chocolate Mousse”. I made this Delicious recipe a few days ago, and I absolutely loved it and enjoyed it with my family. It came out very tasty and flavorful. Before post it here i send via Our Pinterest Account the full recipe to some of our great followers to try it and this was their opinions
    I keep wanting to type “Italian Cram Cake” as I’m writing this post – and that’s actually pretty accurate, because I just want to cram this cake in my face. This Italian Cream Cake with cake mix is fabulous and full of coconut and pecans all baked up in a rich vanilla cake batter topped with cream cheese frosting. My-oh-my! I’d never actually had Italian Cream Cake before I married into the Coers clan. This is my father-in-law, Kit’s, favorite cake. He had his birthday recently and I was happy to make this yummy cake for him. Of course, if I’m going to make a cake, I’m going to use a cake mix whenever I can. I like taking shortcuts these days. I’m sure when I’m 80 and all my kiddos are out of the house I might have time to measure out flour and all that jazz. Maybe.

    Right now, though – ain’t nobody got time fo’ dat. So I used a cake mix and jazzed it up a bit. The results? Totally tasty cake. This Italian Cream Cake made with Cake Mix is quick, easy, and decadent. You need this cake in your life.
    1 (18 1/4 ounce) white cake mix
    1 (3 1/2 ounce) packages instant vanilla pudding
    1 1/2 cups water
    4 eggs
    1/2 cup canola oil
    1 cup chopped pecans or 1 cup walnuts, etc
    2 cups flaked coconut
    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
    Preheat oven to 350 degrees.
    In a large mixer bowl add the cake mix, vanilla pudding, water, eggs, and oil.
    With an electric mixer, beat for 2 minutes at medium speed.
    Fold in the chopped nuts and coconut.
    Pour the batter into a 9 x 13-inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
    Bake for 45 minutes or until the toothpick inserted off-center comes out clean.
    Cool completely before frosting.
    In a medium-sized mixer 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 coconut.
    adapted from
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