CAKES

Italian Cream Cake

Italian Cream Cake

Ingredients:

CAKE

  • 1 (18 1/4 ounce) white cake mix
  • 1 (3 1/2 ounce) packages instant vanilla pudding
  • 1 1/2 cups water
  • 4 eggs
  • 1/2 cup canola oil
  • 1 cup chopped pecans or 1 cup walnuts, etc
  • 2 cups flaked coconut

FROSTING

  • 3 tablespoons butter, softened
  • 6 ounces cream cheese, softened
  • 1 -2 tablespoon cream
  • 2 1/2 cups confectioners’ sugar
  • 1 1/2 cups flaked coconut

DIRECTIONS

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.

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