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Italian Crème Cake




Source of Recipe


Aunt Saunny

1 regular box Yellow Cake Mix
1/4 cup oil
4 eggs
1 1/3 cups water
1 pkg. instant Vanilla Pudding (small)
1 cup broken pecans
Coconut

Mix all ingredients except coconut. Beat as directed on cake mix box.
Add coconut to cake mix. (I do not measure this as we like coconut and
I
just add what I want.) I am sure you would need at least a 1/2 cup of
coconut. Bake in three (3) eight or nine inch pans that have been
greased. (I use Pam). Bake at 350F for about 30 minutes. (I always
check
early as some ovens bake quicker than others).
Frosting:
Mix 8 ounces of cream cheese, 2 tablespoons of butter, 2 teaspoons
milk,
1 teaspoon vanilla and 1 pound box of powdered sugar. Ice the tops of
each layer and add a little coconut and pecans, stack them as you go.
On
the top layer, add extra coconut and rest of pecans.
I also use this same cake without using the coconut, I bake the layers
and put crunched up Heath Bars in between the layers and on top. You
need three Heath Bars or a bag of the Heath Bar chips. The frosting for
this cake is:
1 pound powdered sugar, 1/2 stick butter, 1/4 cup milk (more or less.
Sometimes I have found the milk will vary.), 1 teaspoon vanilla. Mix
well and stir into 8 ounces of Cool Whip. Layer the cake as above using
frosting and Heath Bar chips.
This cake is a family favorite whether it is the coconut or the Heath
Bar. You can bake both cakes in a 9 X 13 pan.