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Italian Cream Cake
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
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1 Boxes of White Cake Mix (18.5 oz)
3 of eggs
1.25 Cups of Buttermilk
0.25 Cups of vegetable oil
1 Cans of Flaked Coconut (3.5 oz)
3 Tablespoons of Rum
1 of Package Cream Cheese (8 oz)
0.5 Cups of Soft Butter
1 of Package Powdered Sugar (16 oz)
2 Teaspoons of Vanilla
1 Cups of Chopped Pecans
0.66 Cups of Chopped Pecans
Instructions
Cake: Mix together the white cake mix, 3 large eggs, oil, and buttermilk on medium speed for two minutes. Stir in coconut and 2/3 cup pecans. Pour into three greased and floured 9" round cake pans. Bake at 350 degrees for 15-17 minutes. Remove and cool completely on racks. Sprinkle each layer with rum and let stand for ten minutes. Spread with frosting in between each layer and then over entire cake. Chill for two hours. Frosting: Beat together cream cheese and butter on medium speed until smooth. Gradually add powdered sugar until light and fluffy. Stir in vanilla and pecans.
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