Italian Creme Cake
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Italian Creme Cake
Italian Creme Cake

Add coconut and pecans to a Gold Medal™ White Cake Mix, and ice it with irresistible cream cheese frosting.

Servings: 64 servings (1 serving = 2x3-inch slice)
Cake Batter
INGREDIENT
WEIGHT
MEASURE
Water, cool approx. 72°F
3 lb 4.00 oz
6 1/2 cups
Eggs, large
10 oz
5 each
Vegetable oil
10.75 oz
1 1/2 cups
Gold Medal™ White Cake Mix (11132)
5 lb
1 box
Shredded coconut, sweetened
13 oz
4 cups
Pecans, chopped
7.50 oz
2 cups
Icing
INGREDIENT
WEIGHT
MEASURE
Pecans, chopped
3 oz
2/3 cup
Gold Medal™ Ready-To-Spread Cream Cheese Icing (31528)
2 lb 12.00 oz
4 1/2 cups
Batter
  1. Pour half of the water, eggs and oil into mixer bowl.
  2. Add cake mix and mix using paddle attachment on medium speed 2 minutes.
  3. Add remaining water gradually while mixing on low speed.
  4. Stop mixer, scrape bowl and paddle; mix on low speed 2 minutes.
  5. Fold in coconut and pecans; deposit batter into greased and parchment-lined full sheet pan with pan extenders.
  6. Bake as directed below and allow to cool.
BAKE:
TEMP
TIME
Convection Oven*
275°F
32-37 minutes
Standard Oven
350°F
32-37 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 16 minutes of baking.
Finishing
  1. Fold pecans into icing until combined and spread over top of cooled cake.
  • Check out our recipe for Italian Creme Cake. A recipe featuring only the best products from General Mills Convenience and Foodservice.
View Recipe Instructions

Nutrition Information

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Serving Size:
2x3-inch slice
Calories
350
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
15mg
6%
Sodium
310mg
13%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
31g
Protein
3g
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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