Italian Cream Cake
Ingredients:
1/3 c buttermilk
1/2 c oil
1 c sour cream
4 eggs
1 box white cake mix
1 small box instant vanilla pudding mix
1 c sweet flake coconut
2/3 c pecans
Combine buttermilk, oil, sour cream, and eggs. Add cake and pudding mix and beat on low speed to combine for two minutes. Add coconut and pecans, mix for two minutes. Spoon into prepared 9x13 pan. Bake at 325 degrees for 40-45 minutes.
Once cool, ice cake with cream cheese icing (store-bought or homemade), and sprinkle with more pecans. YUM!
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