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Nutrition Facts
Serving Size 234 g
(Approx. 12 Servings)
Amount Per Serving
Calories 920 Calories From Fat 390
% Daily Value*
Total Fat 43 g 66%
Saturated Fat 24 g 120%
Trans Fat 0.0 g
Cholesterol 125 mg 42%
Sodium 500 mg 21%
Total Carbohydrate 124 g 41%
Dietary Fiber 3 g 12%
Sugars 101 g
Protein 7 g
Vitamin A 8% Iron 6%
Vitamin C 0% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Easy Italian Cream Cake
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour
Serves
12  People

Ingredients

Recipe makes 12 Servings

1 non-stick cooking spray
16 1/2 Oz butter cake mix
3 eggs, large
1 cup(s) Low Fat Cultured 1% Milkfat Buttermilk
2 cup(s) coconut, shredded
1 cup(s) pecan pieces
16 Oz cream cheese, softened
4 Oz unsalted butter, softened and divided
32 Oz powdered sugar
2 Tsp pure vanilla extract
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Instructions

1
Heat oven to 350°F.
2
Spray four 8-inch cake pans heavily with nonstick cooking spray and set aside.
3
Combine cake mix, eggs, buttermilk and softened butter in large mixing bowl.
4
Beat mixture with electric mixer on medium speed for 2 minutes, then scrape down the bowl sides.
5
Continue to beat the cake batter on medium speed for 2 more minutes.
6
Add coconut and pecans to cake batter stir with a spoon to combine.
7
Pour cake batter into the prepared cake pans, divide batter evenly.
8
Bake for 30 minutes.
9
While cakes bake, use an electric mixer to blend cream cheese, butter, powder sugar and vanilla until smooth.
10
Insert a knife or toothpick in center of the cake if it comes out clean, the cake is done.
11
Remove from cake pans and cool on racks.
12
Allow cake layers to cool, then slice each layer into two more layers (total 4 thin layers).
13
Place one layer on cake plate and spread a thin layer of icing. Repeat the process for the rest of the layers.
14
Using a spatula apply remaining icing around edge and top of cake.

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