Cream Italian Cake

Instructions:

1. Preheat the oven to 350*
2. Grease and flour 2-9 inch round cake pans
3. In a large bowl combine the cake mix, eggs, oil, Buttermilk and Vanilla Extract and beat well
4. Fold the Coconut and the pecans into the batter
5. Pour the batter into the two prepared baking pans, evenly
6. Bake for 22 to 25 minutes, until a toothpick comes out clean
7. Remove, set aside and cool to room temperature
8. Once the cakes are cooled, remove from the pans
9. In a medium bowl combine the Cream Cheese, butter, Vanilla and the Confectioners Sugar, beat until smooth
10. Place one cake layer on a cake plate, cover the top with frosting
11. Place the second cake layer on top of the frosted first layer and top with frosting
12. Frost the sides of the cake

Optional:

13. You can sprinkle chopped pecans and toasted coconut on the top of the cake if desired

Enjoy!

Nutrition Information:

• Yield: 6
• Serving Size: 1
• Amount Per Serving: calories: 1152 | Total Fat: 81g | Saturated Fat: 42g | Trans Fat: 0g | Unsaturated Fat: 33g | Cholesterol: 253mg | Sodium: 477mg | Carbohydrates: 99g | Fiber: 3g | Sugar: 90g | Protein: 12g