Monday, September 21, 2015

Quick Italian Cream Cake

1 pkg white cake mix
3 large eggs
1-1/4 c buttermilk
1/4 c oil
1 can flaked coconut (3-1/2 oz)
2/3 c chopped pecans

Beat first four ingredients at medium speed for 2 minutes.
Stir in coconut and pecans.
Pour into three prepared 9" round cake pans.
Bake at 350 degrees for 15-to-17 minutes.
Cool 10 minutes. Remove from pans and cool completely.
Frost with cream cheese frosting.

Cream Cheese Frosting:
1 (8 oz) pkg cream cheese, softened
1/2 c butter, softened
1 (16 oz) pkg powdered sugar
2 tsp vanilla
1 c chopped pecans

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