Perfect Italian Cream Cake
By Michelle Vincent saucypark
Everyone loves this cake, and can't believe it starts with a mix! The frosting recipe makes a LOT of frosting, as my family likes it decadent! Frosting recipe may be downsized, if you prefer.
box white cake mix w/pudding
1 1/4 c
3 1/2 oz
chopped pecans, toasted
CREAM CHEESE FROSTING
cream cheese, room temperature
butter, room temperature
2 1/2 tsp
1Preheat oven to 350. Grease and flour 3 9" pans, or you may use 8" pans for a taller cake, if you prefer.
2Combine first 5 ingredients and mix at medium speed for approximately 2 minutes.
3Stir in coconut and pecans. Pour into prepared pans. If using 9" pans, batter will be spread fairly thin. Bake for 15-17 minutes, or until cakes test done. Cool in pans on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
4For frosting, combine cream cheese and butter and mix until well blended.
5Gradually add confectioners sugar as you mix. Mix until fluffy frosting consistency. Add vanilla and blend well.
6Frost between layers, sides, and top of cake. Garnish with toasted pecan halves, if desired.