Quick Italian Cream Cake
Source of Recipe
internet list
List of Ingredients
1 (18.5 oz) pkg white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 ( 3.5 oz) can flaked coconut
2/3 cup chopped pecans, toasted
3 tbsp rum (optional)
Cream cheese frosting (follows)
pecan halves
Cream cheese frosting:
1 (8 oz) pkg cream cheese softened
1/2 cup butter, softened
1 (16 oz) pkg powdered sugar
2 tsp vanilla
1 cup chopped pecans, toasted
Recipe
Beat first 4 ingredients at medium speed with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9 inch round cakepans.
Bake at 350 for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack 10 minutes. Remove from pans and cool completely on wire racks.
Sprinkle each cake layer evenly with rum if desired; let stand 10 minutes.
Spread cream cheese frosting between layers and on top and sides of cake. Garnish, if desired by placing pecan halves around bottom edge of cake.
Cream cheese frosting:
Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar beating until light and fluffy. Stir in vanilla and pecans. Makes 4 cups.
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