Italian Cream Cake
CATEGORIES
INGREDIENTS
  • Cooking Time: 45
  • Servings: 12
  • Preparation Time: 20
  • 1 (18 1/4 ounce) white cake mix
  • 1 (3 1/2 ounce) package instant vanilla pudding
  • 1 1/2 cups water
  • 4 eggs
  • 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
DIRECTIONS
  1. Preheat oven to 350 degrees.
  2. In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil.
  3. With electric mixer, beat for 2 minutes at medium speed.
  4. Fold in the chopped nuts and coconut.
  5. Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
  6. Bake for 45 minutes or until toothpick inserted off center comes out clean.
  7. Cool completely before frosting.
  8. In a medium sized mixer bowl, blend the butter and cream cheese.
  9. Add the confectioners' sugar and enough cream to make it a smooth spreading consistency.
  10. Frost cake with frosting and sprinkle with coconut.
RECIPE BACKSTORY
This is a fast way to make this cake. But still just as wonderful as if you made from scratch.