Best Italian Cream Cake (doctored cake mix)
"Coconut, pecans, cream cheese frosting, and the tastiest, flakiest cake ever. Enjoy this Italian Cream Cake recipe, y'all!..."
INGREDIENTS
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INGREDIENTS:
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CAKE:
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1 white cake mix
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1 yellow cake mix
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(NOTE: I use Pillsbury because I prefer the density.)
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6 eggs
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1/2 cup vegetable oil
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1 stick butter
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1 cup water
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1 cup milk
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1 cup chopped pecans
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1 cup sweetened coconut (flakes)
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2 tsp vanilla
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1 small box instant vanilla pudding (powder)
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FILLING/TOPPING:
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Toasted coconut
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Toasted chopped pecans
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FROSTING:
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1 cup (two sticks) salted butter (softened)
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1 block cream cheese (softened)
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1 rectangle Crisco (can omit if you prefer traditional cream cheese frosting)
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1 bag (7-8 cups) powdered sugar
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Clear vanilla extract
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Italian Sweet Cream Coffee Creamer (to taste and/or to thin)
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Level and stick, adding cream cheese frosting, coconut, and chopped pecans between each layer. Add a crumb coat of icing to the cake and chill for half an hour or more, then frost and cover in chopped toasted pecans and coconut. Add a few swirls of butter
Comments & Reviews
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