Italian Cream Cake Recipe

Ingredients

1 pkg. white cake mix
1 pkg. instant vanilla
   pudding (3 1/2 oz.)
1 1/3 c. water
4 eggs
1/2 c. oil
FROST WITH THE FOLLOWING:
4 tbsp. margarine, softened
8 oz. cream cheese, softened
2 tbsp. canned milk (add a few
   drops more if too thick)
3 1/2 c. confectioners' sugar
2 c. coconut

Directions:

Beat on low speed of electric mixer for 4 minutes.  Add:1 c. chopped nuts
       2 c. coconut
Pour into 3 greased and floured 8 inch layer pans or a 9 x 13 inch pan and bake at 350 degrees for 35 to 45 minutes.
FROST:
This is enough frosting for 3 layers.If you have baked the cake in a 9 x 13 inch pan, 3/4 of the recipe will cover well.