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Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans. Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
In a large bowl with an electric mixer on medium speed, beat cake mix, eggs, buttermilk, and oil 2 minutes. Stir in coconut and 3/4 cup pecans. Pour batter evenly into cake pans. Bake 16 to 18 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans. Beat first 4 ingredients at medium speed with an electric mixer 2 minutes.
PER SERVING % DAILY VALUE Preheat oven to 350 degrees. In a large mixer bowl add the cake mix, vanilla pudding, water, eggs and oil. With electric mixer, beat for 2 minutes at medium speed. Fold in the chopped nuts and coconut. Pour the batter into a 9 x 13 inch pan that has been sprayed with non-stick cooking spray or lightly greased and floured.
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