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05/ 8/24 11:53am [ Login ] [ Contact Forum Admin ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 1, 2, 3 ]

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Date Posted: 10/14/10 4:36:59pm
Author: CB
Subject: Easy Italian Cream Cake


Easy Italian Cream Cake
\
1 white cake mix with pudding
3 large eggs
1/4 cup oil
1 1/4 cup buttermilk
1 (3 1/2 oz.) pkg shredded coconut
2/3 cup toasted chopped pecans
3T. rum (optional)
Cream Cheese Frosting (recipe follows)
Preheat oven 350F degrees. Beat first 4 ingredients at medium speed for 2 minutes. Stir in coconut & pecans. Pour batter into 3 greased & floured 9” round cake pans.
Bake 15-17 minutes. Cool in pans on wire rack for 10 minutes. Remove from pans, and cool completely on wire rack. Sprinkle evenly with rum, if desired: let stand for 10 minutes. Spread frosting between layers and on top and sides.
Chill for 2 hours before slicing.

Cream Cheese Frosting
1 (8oz) pkg.cream cheese, softened
1/2 cup butter, softened
1 (16oz) pkg. powdered sugar
1 cup toasted pecans, chopped
2 teaspoons vanilla
Beat cream cheese and butter at medium speed until smooth. Gradually add powdered sugar, beating until light and fluffy. Stir in pecans and vanilla. Makes 4 cups.

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