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Easy Italian Cream Cake
Prep Time:
25 minutes
Cook Time:
35 minutes
16 servings

* Italian Cream Cake

1 box Hill Country Fare Butter Cake Mix

3 eggs

1 cup buttermilk

1 stick butter, softened

2 cups Hill Country Fare Flaked Coconut

1 cup Hill Country Fare Pecan Pieces

* Italian Cake Frosting

2 (8 oz.) pkgs. cream cheese, softened

1/2 cup butter

2 (16 oz.) boxes powdered sugar

2 tsps. vanilla


Heat oven to 350 degrees F. Spray four 8-inch cake pans heavily with nonstick cooking spra
y, and dust each with 1-Tablespoon flour, set aside.
Combine Hill Country Fare Butter Cake Mix, eggs, buttermilk and softened butter in a large
mixing bowl. Beat the mixture with an electric mixer on medium speed for 2 minutes and th
en scrape down the bowl sides. Continue to beat the cake batter on medium speed for 2 more
minutes. Add the coconut and pecans to cake batter and stir with a spoon to combine.
Pour cake batter into the prepared cake pans (divide batter evenly). Bake for 30 minutes o
r until center of cake springs back after a light touch. Remove from cake pans and cool on
racks. Allow cake layers to cool and then slice each layer into two more layers (total 4
thin layers).
Place one layer on cake plate and spread a thin layer of icing. Place next layer and sprea
d another thin layer of icing. Repeat the process for the four layers. Using a spatula app
ly remaining icing around edge and top of cake.

Nutritional Information

No Nutritional Information Available


No Source Information Available