ITALIAN CREAM CAKE

ITALIAN CREAM CAKE image

Provided by penny jordan

Time 35m

Number Of Ingredients 13

CAKE INGREDIENTS:
1 box 18.25 oz. -white cake mix (with pudding in the mix)
3 large eggs
1/4 c canola oil
1 1/4 c buttermilk
3 1/2 oz coconut, flaked
3 Tbsp rum (optional)
1 2/3 c chopped pecans, toasted and divided
ITALIAN CREAM FROSTING:
1 - 16 oz pkg frozen cool whip, thawed
1 - 8 oz. pkg whipped cream cheese. softened
1 - 4 serv pkg jell-o coconut, instant, pudding/pie filling mix (dry)
1 1/2 tsp rum (optional)

Steps:

1. Preheat oven to 350 degrees F. Spray 3 (9-inch) round cake pans with 'Baker's Joy'. Beat cake mix, eggs, buttermilk, and oil with an electric beater on medium speed for 2 minutes. Stir in coconut and 2/3 cup pecans. Pour into prepared cake pans. Bake 15 to 17 minutes, or until a toothpick 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 with rum, if desired; let stand 10 minutes. Meanwhile, Stir together frosting and remaining 1 cup pecans. Spread frosting between layers and on top and sides of cake (see Tips). Chill 2 hours before slicing. Enjoy! Store covered leftovers in covered cake taker in refrigerator. Frosting Tips: Always cool the cake layers completely and brush away excess crumbs before frosting. Stack the first 2 layers on a serving plate, bottom-side up, then place the top layer right-side up. This will make a straight and tall cake. Spread a thin layer of frosting on the sides to set any crumbs then spread frosting generously on the sides and tops. There...you've got a perfect layer cake!