Description

This Italian cream cake is a lot easier and quicker because you start with a cake mix and then use homemade cream cheese frosting. Top it with coconut and pecans.

Ingredients

• 1 pkg. white cake mix with pudding
• 3 large eggs
• 1 1/4 c. buttermilk
• 1/4 c. vegetable oil
• 1 -3 1/2 oz. can flaked coconut
• 2/3 c. chopped pecans, toasted
• 3 T. Rum (optional)
• Cream Cheese Frosting
• Frosting:
• 1 -8 oz. pkg. cream cheese, softened
• 1/2 c. butter or margarine, softened
• 1 -16 oz. pkg. powdered sugar
• 2 t. vanilla extract
• 1 c. chopped pecans, toasted

Steps

1. Preheat oven to 350 degrees.
2. Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
3. Bake for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.