Quick Italian Cream Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 package white cake mix
02 -
3 large eggs
03 -
1 1/4 cups buttermilk
04 -
1/4 cup vegetable oil
05 -
1 can shredded coconut
06 -
2/3 cup chopped toasted pecans
07 -
3 tablespoons rum
→ Cream Cheese Frosting
08 -
1 package cream cheese
09 -
1/2 cup butter
10 -
1 package powdered sugar
11 -
2 teaspoons vanilla extract
12 -
1 cup chopped toasted pecans
# Instructions:
01 -
Add white cake mix, eggs, buttermilk and vegetable oil to the bowl. Use an electric beater to beat them. Beat for 2 minutes. Now add pecans and flaked coconut in it and mix it well.
02 -
Take 3 cake pans and add this mixture to these pans. But before pouring the mixture, grease the cake pans. Bake the mixture at 350 degrees Fahrenheit. Baking time is fifteen to seventeen minutes. You should bake until it is cooked well from inside.
03 -
Take out the cake pans from the oven after baking and then let them cool. Cooling time maybe 10 minutes. After the pans have cooled, take out the cakes on wire racks.
04 -
Use rum on the top layers of the cake if you want to. Set them aside for ten minutes.
05 -
Use a bowl and add in cream cheese and butter. Beat it at a medium pace and keep beating until it turns smooth. Slowly, add sugar and beat until it turns fluffy. Add in vanilla and pecans. Frost your cake when it is cooled (completely).
06 -
Use cream cheese frosting on each layer, on the top layer and sides of the cake. Let it chill for two hours before you slice the cake.