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Mozelle's Italian Cream Cake Recipe

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This recipe for Mozelle's Italian Cream Cake, by , is from The Sirmon Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary L. Sirmon
Added: Friday, June 12, 2009


1 Duncan Hines white cake mix
3 eggs
1-1/4 cup buttermilk
1/2 cup oil
1 3-1/2 oz. can coconut
2/3 cup chopped pecans, toasted
1 t. vanilla flavoring

Preheat oven to 350. Using an electric mixer set to medium, beat cake mix, eggs, buttermilk, and oil for 2 minutes. Add vanilla. Stir in coconut and pecans. Pour into three round 9-inch baking pans that have been buttered and floured. Bake for 15-17 minutes. Cool and remove from pans.

Cream Cheese Icing:
1 8-oz. pkg. cream cheese, softened
1/2 cup butter, softened
1 16-oz. pkg. confectioners sugar
2 t. vanilla flavoring
1 cup pecans, chopped and toasted
1 cup toasted coconut
Beat cream cheese and butter at medium speed until smooth. Gradually add sugar, beating until light and fluffy. Stir in vanilla and half of the pecans and half of the coconut. Frost the cake and top with remaining pecans and coconut.




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