Thursday, December 1, 2016

Italian Walnut Cake...

This cake is so rich & moist, made from a box! Tastes like a beloved pastry store cake...

Italian Walnut Cake

1 box of white cake mix
3 whole eggs, not just the whites
Olive oil in place of vegetible or canola oil as called for on the box directions.
Half water and half heavy whipping cream for the liquid (water) called for on the box
1 level tablespoon of powdered white vanilla
1/4 cup of chopped walnuts, divided for the cake mix
1/4 cup for the garnish on top of the cooked cake
*Powder sugar for icing, I use the butter cream recipe on the box and made half.

Mix the ingredients using the directions on the box, when blended, fold in the 1/4 cup walnuts. Bake in two round pans according to the box directions, mine was at 350 degrees. Length of time will be stated on the box according to your pans.
After baked, let cool 20 minutes before turning out

Follow the directions on the box of powder sugar for the butter cream recipe. I made 1/2 the recipe. I also softented the butter, to a creamy texture,  so that I could use the frosting as a glaze. (Same amount of ingredients but the softened creamy butter changes the consistency) Frost the middle layer and the top with equal amounts and let the frosting/glaze slide down the sides of the cake. Garnish the top with chopped walnuts.

 So yummy & rich....but I still wanted more....

 This was a hit with my tasters!

Very rich and moist!
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