* Italian Cream Cake
1 box Hill Country Fare Butter Cake Mix
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 spray, 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 then 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 or 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 spread another thin layer of icing. Repeat the process for the four layers. Using a spatula apply remaining icing around edge and top of cake.
No Nutritional Information Available