Italian Cream Cake

 



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.


Prep Time: 20 mins

Total Time: 1 hr 5 mins

Servings: 12