Quick and Easy Italian Cream Cake
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
Directions
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Preheat oven to 350 degrees.
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.
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.
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. Chill 2 hours before slicing.
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. Frost cake when completely cooled.