Speedy Italian Cream Cake



  • 1 pkg. white cake mix with pudding in the mix
  • 3 large eggs
  • 1 1/4 cup buttermilk
  • 1/4 cup oil
  • 1 small can flaked coconut
  • 2/3 cup chopped pecans
  • 1 tsp. Vanilla

    Cream Cheese Frosting

  • 1 (8 oz.) package cream cheese softened
  • 1/2 stick butter
  • 1 tsp. vanilla
  • 1 box powdered sugar
  • 1/2 cup chopped pecans
  • Flaked coconut


    Beat cake mix, eggs, buttermilk, and oil for two minutes. Stir in coconut and pecans. Pour into 3 greased and floured round cake pas. Bake at 350 degrees for 15 minutes or more. Cool in pans for 10 minutes. Remove and cool completely on wire racks. Spread cream cheese frosting between layers and on top and sides.

    Cream Cheese Frosting

    Beat cream cheese and butter until smooth. Add powdered sugar
    and mix well. Spread between layers, on top and sides of cake. Sprinkle a handful of coconut over the top of cake, if desired.
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