Italian Cream Cake
1 (18 1/4 ounce) white cake mix
1 (3 1/2 ounce) package instant vanilla pudding
1 1/2 cups water
1/2 cup oil
1 cup chopped pecan or walnut, etc
2 cups flaked coconut
3 Tablespoons butter, softened
8 ounces cream cheese, softened
1-2 Tablespoon cream
2 1/2 cups confectioners' sugar
1 1/2 cups flaked coconut
Preheat oven to 350 degrees.
In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
With electric mixer, beat for 2 minutes at medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
Bake for 45 minutes or until toothpick inserted off center comes out clean.
Cool completely before frosting.
In a medium sized mixer bowl, blend the butter and cream cheese.
Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
Frost cake with frosting and sprinkle with coconut.
Pairs Well With
This is a fast way to make this cake. But still just as wonderful as if you made from scratch.