CAKE MIX ITALIAN CREAM CAKE

CAKE

1 (18 1/4 ounce) white cake mix

1 (3 1/2 ounce) packages instant vanilla pudding

1 1/2 cups water

4 eggs

1/2 cup canola oil

1 cup chopped pecans or 1 cup walnuts, etc

2 cups flaked coconut

FROSTING

3 tablespoons butter, softened

6 ounces cream cheese, softened

1 -2 tablespoon cream

2 1/2 cups confectioners’ sugar

1 1/2 cups flaked coconut

Preheat oven to 350 degrees.

In a large mixer bowl add the cake mix, vanilla pudding, water, eggs, and oil.

With an electric mixer, beat for 2 minutes at medium speed.

Fold in the chopped nuts and coconut.

Pour the batter into a 9 x 13-inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.

Bake for 45 minutes or until the toothpick inserted off-center comes out clean.

Cool completely before frosting.

In a medium-sized mixer bowl, blend the butter and cream cheese.

Add the confectioners’ sugar and enough cream to make it a smooth spreading consistency.

Frost cake with frosting and sprinkle with coconut.