Italian Cream Cake
Other
Ingredients
-
21/32
Cups
Chopped Pecans
-
1 7/8
Cups
Chopped Pecans
-
2 7/8
Teaspoons
Vanilla
-
1 7/8
Package Powdered Sugar (16 oz)
-
1/2
Cups
Soft Butter
-
1 7/8
Package Cream Cheese (8 oz)
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3 7/8
Tablespoons
Rum
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1 7/8
Cans
Flaked Coconut (3.5 oz)
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1/4
Cups
vegetable oil
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1 1/4
Cups
Buttermilk
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3 7/8
eggs
-
1 7/8
Boxes
White Cake Mix (18.5 oz)
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.