Cake - Italian Cream Cake *****
Verified by stevemur
|1 18.25-oz boxWhite cake mix|
|1 3.5-oz packageInstant vanilla pudding mix|
|1 1/2 cupsWater|
|1/2 cupCanola oil|
|1 cupPecans or walnuts; chopped|
|2 cupsFlaked coconut|
|3 tablespoonsButter; softened|
|6 ouncesCream cheese; softened|
|2 1/2 cupsConfectioners Sugar|
|1 1/2 cupsFlaked coconut|
Cake - Italian Cream Cake ***** Preparation
Preheat oven to 350.
In a large mixer bowl add cake mix, vanilla pudding, water, eggs and oil.
With electric mixer, beat for 2 minutes a medium speed.
Fold in the chopped nuts and coconut.
Pour the batter into 1 9x13 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.
I added the coconut for the frosting to the frosting. I sprinkled pecans over the top.
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