Friday, October 29, 2010

Hurry, hurry! May Arts has Treats not Tricks

May Arts Ribbon is giving away treats on their Facebook page.  Are you ready?  


                                3 rolls of ribbon!!!!!


If you're not yet familiar with May Arts...their ribbon is fabulous in quality, comes in every texture and design  and comes in rolls of up to 30 yards!


Here's all you have to do....just post a Halloween project on the May Arts Facebook page.  That's it!!  No tricks!


What are you wating for?  I'm heading over...I can't play but I can dream.   Hurry though because the winner is being drawn on Monday. 




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Foodie Friday - Quick Italian Cream Cake

So sorry...I forgot it was Friday!  There's been some family issues and I've lost track of the days.  Here's the
WONDERFUL Italian Cream Cake I told you about...It's quick and easy and best of all....it is soooooo good!


Mmmmm....we ate the last piece last night...should I make another?

Quick Italian Cream Cake


I know what you're thinking...she used a BOXED cake mix!!!???  Well, yes she did...it makes this cake fast for those of you who are limited in time and it will be our little secret because noone will able to tell the difference.  Shhhhh.

1 pkg. white cake mix with pudding in the mix
3 large eggs (room temperature)
1 1/4 c. buttermilk
1/4 c. vegetable oil

2/3 c. chopped pecans, toasted  plus 1 c. for the frosting 
1 1/3 c. shredded coconut
(to toast nuts, place in a 350 degree oven for about 10-15 min.  Don't skip this step!)

3 T. rum (optional but soooo yummy!)
Cream cheese frosting 

Preheat oven to 350 degrees.   Grease and flour 3 (9 inch) round cake pans.

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes.  Stir in coconut and 2/3 c. toasted pecans.  Pour batter evenly into the prepared pans.

Bake at 350 degrees for 15-17 minutes or until a wooden pick inserted in center comes out clean.  Cool in pans on wire racks for 10 minutes.  Remove from pans, cool completely on wire racks. 

Sprinkle each layer with 1 Tablespoon of rum.  Let stand 10 minutes.

Spread frosting between layers and on sides and top of cake. 

Chill 2 hours before slicing. 

Cream Cheese Frosting 

12 oz. cream cheese, softened
3/4 c. butter, softened
24 ounces powdered sugar (a box and a half)
1 c. chopped pecans, toasted
3 t. vanilla extract

Beat cream cheese and butter at med. speed with electric mixer until smooth.  Gradually add powdered sugar, beating until light and fluffy.  Stir in pecans and vanilla.

Enjoy!

Meggie...that piece is for you!  :-)
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