Italian Cream Cake Recipe

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Ingredients:

  • 1 pkg. white cake mix
  • 1 pkg. instant vanilla pudding (3 1/2 oz.)
  • 1 1/3 c. water
  • 4 eggs
  • 1/2 c. oil 
  • 1 c. chopped nuts
  • 2 c. coconut
  • FROST WITH THE FOLLOWING:
  • 4 tbsp. margarine, softened
  • 8 oz. cream cheese, softened
  • 2 tbsp. canned milk (add a few drops
  • more if too thick) 
  • 3 1/2 c. confectioners' sugar 
  • 2 c. coconut

Method:
  • Beat on low speed of electric mixer for 4 minutes.
  • Add chopped nuts and coconut.
  • Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes.
  • FROST:
  • This is enough frosting for 3 layers. If you have baked the cake in a 9 x 13 inch pan, 3/4 of the recipe will cover well.

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