Quick Italian Cream Cake
2015-06-10- Course: Cakes & Candy, Desserts
- Yield : 1
- Servings : 8
- Prep Time : 1:15 h
- Cook Time : 22m
- Ready In : 1:37 h
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I have made this cake from scratch many times, b ut I was in a hurry one day & decided to “cheat” a little. I used a Duncan Hines yellow cake mix. Could not tell much difference!
Ingredients
- Cake:
- 1 box Huncan Hines yellow cake mix
- 1 small box instant vanilla pudding
- 2/3 cup canola oil
- 2/3 cup water
- 4 eggs
- 1 can coconut
- Frosting:
- 1 8oz package cream cheese
- 1 stick butter (8 tablespoon) no subsitute
- 4 to 5 cups powdered sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
Directions
Step 1
Cake
Step 2
Mix all ingredients well and add 1 can of coconut
Step 3
Bake in 3 round cake pans sprayed with pam at 350 degrees until center springs back after light touch, or sides are pulling slightly away from pan. Do not over bake.
Step 4
Cool completely before frosting.
Step 5
Frosting
Step 6
Mix cream cheese and butter until smooth. Add vanilla, powered sugar and pecans. Frost completely cooled cake.
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