Italian Cream Cake
2 layer 8" cake 2" high, or 2 layer 9" cake 1 1/2" high, or 13" x 9" sheet cake
1 box white cake mix
1 box yellow cake mix
6 large eggs
2/3 cup vegetable oil
1 1/3 cups buttermilk
1 1/3 cups whole milk
2 teaspoons vanilla extract
1 cup coconut
1 cup chopped pecans
Preheat oven to 325°F. Grease pan(s) using Pan Release.
In a large mixing bowl, combine mixes, eggs, oil, milks and vanilla on low speed for 30 seconds. Scrape bowl. Increase to medium speed for two minutes. Stir in coconut and pecans.
Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done, (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.
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