This is a variation on the “Durable Cake for 3D/Carving” from this site. It is very moist and easy to assemble.
Italian Cream Cake (from a mix!)
- 1/3 cup buttermilk
- 1/2 cup oil
- 1 cup sour cream
- 4 whole eggs
- 1 box white cake mix
- 1 small box instant vanilla pudding mix
- 1 cup sweetend flaked coconut
- 2/3 cup pecans or walnuts
- Combine buttermilk, oil, sour cream and eggs in mixer bowl. Add cake mix and pudding mix and beat on low speed to combine, about 2 minutes. Add coconut and pecans (or walnuts), mix another 2 minutes. Batter will be very thick. Spoon batter into prepared 9 x13″ pan. Bake at 325 degrees for 40 to 45 minutes or until toothpick inserted in center comes out clean.