Quick Italian Cream Cake
INGREDIENTS
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1 (18.5-ounce) package white cake mix with pudding
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3 large eggs
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1 1/4 cups buttermilk
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1/4 cup vegetable oil
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1 (3 1/2-ounce) can flaked coconut
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2/3 cup chopped pecans, toasted
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Cream Cheese Frosting (below
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1 (8-ounce) package cream cheese, softened
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1/2 cup butter or margarine, softened
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1 (16-ounce) package powdered sugar
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2 teaspoons vanilla extract
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1 cup chopped pecans, toasted
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Beat cream cheese and butter at medium speed with
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an electric mixer until smooth.
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Gradually add powdered sugar,
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beating until light and fluffy.
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Stir in vanilla and pecans
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Frost cake when completely cooled.
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