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Ingredients:
CAKE:
1 (16.25-OUNCE) PACKAGE
WHITE CAKE MIX
3 LARGE EGGS
1 1/4 CUPS BUTTERMILK
1/4 CUP VEGETABLE OIL
1 (3.5-OUNCE) CAN FLAKED COCONUT
2/3 CUP CHOPPED PECANS, TOASTED
3 TABLESPOON RUM (OPTIONAL)
CREAM CHEESE FROSTING:
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 CAKE MIX ITALIAN CREAM CAKE:
BEAT THE 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 CAKE
PANS. BAKE AT 350°F 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.
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.
