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11.20.2014

Italian Cream Cake

1 box white cake mix
3 1⁄2 oz package instant vanilla pudding
1 1⁄2 cup water
4 egg
1⁄2 cup canola oil
1 cup chopped pecans, or walnuts, etc.
2 cup flaked coconut
3 tbsp butter, softened
6 oz cream cheese, softened
1 tbsp (up to 2) cream
2 1⁄2 cup powdered sugar
1 1⁄2 cup 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.

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