Italian Cream Sheet Cake
You don’t want to miss out on this incredibly delicious Italian Cream Cake. Italian cream cake boasts a moist texture loaded with the goodness of coconut and pecans. It is simply irresistible, as it is topped off with a luscious cream cheese frosting. Ideal for serving a large crowd, this Italian cream sheet cake is a must-try for any cake lover!”
INGREDIENTS:
For the cake:
1 box White Cake Mix
1 tsp Vanilla Extract
1 ¼ cup Buttermilk
3 large Eggs
¼ cup Oil
1 ½ cup Coconut, Shredded
¾ cup Pecans, Chopped
For the frosting:
4 cup Sugar, Powdered
16 oz Cream Cheese, Softened
2 tsp Vanilla Extract
1 C. Butter, Softened
DIRECTIONS:
Preheat the oven to 350 degrees.
Add the ingredients for the cake to a mixing bowl with the exception of the coconut and pecans. Blend until smooth.
Fold the pecans and coconut into the batter.
Separate the batter evenly into two greased 9 inch cake pans.
Bake for 20-25 minutes until cooked through. Cool to room temperature.
Remove the cakes from the pans once cooled.
Blend the frosting ingredients until smooth and creamy.
Spread the frosting on the top of one layer of the cake, and place the other layer on top of that one.
Ice the top and sides of the cake before serving.