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.