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Speedy Italian Cream Cake

By: Prepared by Cindy Aman
By: Prepared by Cindy Aman

Ingredients

  • 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

    Directions

    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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