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Italian Cream Cake
Ingredients:
- white cake mix with pudding - 1 package
- eggs - 3
- buttermilk - 1 1/4 cups
- vegetable oil - 1/4 cup
- flaked coconut - 3 1/2 ounces
- chopped pecans, toasted - 2/3 cup
- cream cheese, softened - 8 ounces
- butter, softened - 1/2 cup
- powdered sugar - 1 pound
- vanilla - 2 t
- chopped pecans, toasted - 1 cup
Instructions:
With a electric mixer on medium speed beat cake mix, eggs, buttermilk and oil together for 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cake pans.
Bake in preheated 350 degree oven for 15 - 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, cool completely on wire racks.
If desired poke holes in the top of the cake with a fork, sprinkle each cake layer evenly with rum; let stand 10 minutes.
Prepare cream cheese frosting -- Beat cream cheese and butter until smooth. Gradually add powdered sugar, beat until light and fluffy. Stir in vanilla and pecans. Spread frosting between layers, top and sides of cake. Chill 2 hours before slicing.
