Quick Italian Cream Cake Ingredients :
1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)3 large eggs1 1/4 cups buttermilk1/4 cup vegetable oil1 (3 1/2-ounce) can flaked coconut2/3 cup chopped pecans, toasted3 T Rum (optional)Cream Cheese Frosting (below) How to make it : 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 at 350° 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. Cream Cheese Frosting Ingredients•1 (8-ounce) package cream cheese, softened•1/2 cup butter or margarine, softened•1 (16-ounce) package powdered sugar•2 teaspoons vanilla extract•1 cup chopped pecans, toastedHow to make it :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.
Ingredients :
How to make it : Cream Cheese Frosting
1 (16.25-ounce) package white cake mix (I used Duncan Hines Moist Deluxe)
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 T Rum (optional)
Cream Cheese Frosting (below)
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 at 350° 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.
Ingredients
•1 (8-ounce) package cream cheese, softened
•1/2 cup butter or margarine, softened
•1 (16-ounce) package powdered sugar
•2 teaspoons vanilla extract
•1 cup chopped pecans, toasted
How to make it :
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.
