Cheating Italian Cream Cheese Cake

• 1 box Duncan Hines White Cake Mix
• 1-1/3 cup Water
• 2 Tablespoons Vegetable Oil
• 3-egg Whites
• 1 cup Sweetened Shredded Coconut
• 1 cup Chopped Pecans
• 11 ounces, weight Cream Cheese (Softened, Room Temperature)
• 3/4 cups Butter (Room Temperature)
• 1 box Confectioners Sugar
• 1-1/2 teaspoon Pure Vanilla Extract

1. Directions
2. 1. Grease three 8 inch cake pans; preheat oven to 350 degrees.
3. 2. Mix cake according to package; then stir in coconut and pecans. Bake for about 24 minutes or until toothpick inserted in center comes out clean.
4. 3. Cool completely then frost with cream cheese frosting.
5. 4. Frosting-I usually make 1 1/2 batches of frosting
6. 5. Beat first 3 ingredients at medium speed until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla. Can add chopped pecans and coconut to top if desired.
7. 6. Frosting between the layers, sides and top. Chill several hours.

hines white, water, vegetable oil, coconut, pecans, weight cream cheese, butter, confectioners sugar, vanilla

Taken from tastykitchen.com/recipes/desserts/cheating-italian-cream-cheese-cake/ (may not work)