Italian Creme Cake
Ingredients
“This cake is even better the next day as the flavors deepen.”
1 white or vanilla cake mix (15.25 oz)
4 large eggs
1 cup buttermilk
⅓ cup oil
1 teaspoon coconut extract
1 teaspoon vanilla extract
Chopped pecans (optional topping)
Almond Glaze
1 cup powder sugar
2 tablespoons milk or heavy whipping cream
1 teaspoon almond extract
Instructions
Preheat your oven to 325°F. Spray a bundt pan generously with baking spray, ensuring all the nooks and crannies are coated to prevent sticking. In a large mixing bowl, combine the cake mix, eggs, buttermilk, oil, and coconut extract. Mix until smooth and well-integrated—about 2 minutes on medium speed. Pour the batter into the prepared bundt pan and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 15 minutes in the pan, then invert onto a wire rack to cool completely. Once the cake is cool, whisk together the powdered sugar, almond extract, and milk to make the glaze. The glaze should be thick but pourable; add more milk if needed. Drizzle the glaze over the cooled cake, letting it flow down the sides. Top with chopped pecans for extra crunch and beauty.
-Katrina Adams, Adams of In the Kitchen with K Marie is an award-winning food blogger, cookbook author, TV personality, and event planner living in Mt. Olive, Ala. She loves helping families create memories through meals. Find more recipes at www.kmariekitchen.com or on Facebook and Instagram @kmariekitchen.
Submitted by: Katrina Adams
