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QUICK ITALIAN CREAM CAKE Recipe

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This recipe for QUICK ITALIAN CREAM CAKE is from The Laferty Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
CAKE:
1 18-oz pkg white cake mix, moist with pudding
3 eggs
1¼ c. buttermilk
¼ c vegetable oil
3½ oz flaked sweetened coconut
⅔ c chopped pecans, toasted
3 Tbsp rum or rum-flavored flavoring

CREAM CHEESE FROSTING:
1½ pkgs (12 oz) cream cheese, softened
¾ c butter or margarine, softened
6 c. powdered sugar
1 c. chopped pecans, lightly toasted
2 tsp vanilla extract
Pecan halves for garnishing
Directions:
Directions:
Cake:
Beat first 4 ingredients at medium speed in the mixer for 2 minutes. Stir in coconut and pecan pieces. Pour batter into 3 greased and floured 9" round cake pans. Bake at 350º for 17 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks. Sprinkle cake layers evenly with rum and let stand 10 minutes. Spread with cream cheese frosting between layers and on top and sides. Garnish with pecan halves. Chill 2 hours before serving.

Cream Cheese Frosting:
Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla. Spread on cake.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour

 

 

 

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