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Italian Cream Cake Recipe

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

Contributor:  
Contributor:  
Shelly Marapese Ohio
Added: Sunday, September 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. white cake mix with pudding
3 large eggs
1 and 1/4 cups buttermilk
1/4 cup vegetable oil
1-31/2 oz. can flaked coconut
1 and 2/3 cups chopped pecans, toasted
3 T. rum
2-12oz containers of cream cheese frosting

Directions:
Directions:
Preheat oven to 350. Beat first 4 ingredients together at medium speed for 2 minutes. Stir in coconut and 2/3 pecans. Pour into 3 greased and floured 9" round cake pans. Bake for 15-17 minutes.
Cool cakes for 10 minutes on wore rack. Remove from pans and cool completely on wire racks. Sprinkle each cake with the rum and let stand for 10 minutes. Stir together frosting and 1 C of pecans. Spread frosting between layer and tops and sides of cake. Chill for 2 hours before slicing.

 

 

 

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