Quick Italian Cream Cake Recipe Recipe
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Ingredients: |
Ingredients: 1(18.5 ounce) package white cake mix with pudding
3 large eggs
1 ¼ cup buttermilk
¼ cup vegetable oil
1 (3 ½ ounce ) can flaked coconut
2/3 cup chopped pecans, toasted
3 tbsp rum (optional)
Cream Cheese Frosting:
1 (8-oz) package cream cheese, softened
½ cup butter or margarine, softened
1 (16-ounce) package powdered sugar
2 tsp vanilla extract
1 cup chopped pecans, toasted
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Directions: |
Directions:Beat the 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 cake pans.
Bake at 350º for 15 to 17 minutes or until a wooden tooth pick inserted in center comes out clean. Cool pans on wire racks for 10 minutes. Remove cake from pans and cool completely on wire racks.
Sprinkle each layer evenly with rum (if desired); let stand for 10 minutes. Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
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. Frost cake when completely cooled.
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