Italian Cream Cake

Directions

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a mixing bowl, combine the cake mix, shredded coconut, and chopped pecans or walnuts.
3. In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract until well blended.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Divide the cake batter evenly between the prepared cake pans.
6. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely.

For the Cream Cheese Frosting:

1. In a mixing bowl, beat the softened cream cheese and unsalted butter until smooth and creamy.
2. Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting is well combined and fluffy.

Assembly:

1. Once the cakes are completely cooled, spread a layer of the cream cheese frosting on top of one of the cakes.
2. Place the second cake on top and frost the top and sides with the remaining frosting.
3. If desired, garnish the cake with additional shredded coconut and chopped pecans or walnuts.
4. Slice and serve your delicious Cake Mix Italian Cream Cake. It’s a delightful dessert that’s sure to please your taste buds!
5. Enjoy the rich and nutty flavors of this Italian Cream Cake!

Prep Time: 15 minutes | Baking Time: 25-30 minutes | Total Time: 1 hour (plus cooling time)
Servings: 12 servings