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Quick Italian Cream Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)33.5729
Energy (kCal)2200.9655
Carbohydrates (g)235.8149
Total fats (g)132.0222
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans. | 2. Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack. | 3. Sprinkle each layer with rum if desired, let stand 10 minutes. | 4. Ice using your favorite cream cheese frosting. Chill 2 hours before slicing. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white cake mix 1 901.19 180.692 6.81 19.067999999999998
    egg 3 214.5 1.08 18.84 14.265
    buttermilk 1 1/4 cups - - - -
    vegetable oil 1/4 cup 469.79 0.0 0.0 54.5
    coconut 1 can flaked 424.5877 18.2669 3.9939999999999998 40.1679
    pecan 2/3 cup chopped 190.8978 35.775999999999996 3.9289 4.0213
    rum 3 tablespoons - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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