Italian Cream Cake
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
Beat on low speed of electric mixer for 4 minutes. Add: 1 c. chopped nuts, 2 c. 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 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
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.