Easy Italian Cream Cake
INGREDIENTS
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Cake:
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1 (18.25 oz) butter cake mix
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5 egg yolks
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1 1/4 c. buttermilk
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1/4 c. butter, softened
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½ c. chopped maraschino cherries
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¼ cup maraschino cherry syrup
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1 c. fresh frozen coconut, thawed
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1 c. chopped pecans
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Icing:
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1 (8 oz.) block cream cheese
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1/2 c. unsalted butter, softened
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1/2 c. Crisco
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1 box (1 lb) powdered sugar
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1 Tbsp. milk (I omitted)
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1 tsp. vanilla
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¾ cup chopped pecans
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