QUICK ITALIAN CREAM CAKE

Quick Italian Cream Cake image

Provided by gailanng

Categories Dessert

Time 47m

Yield 10 serving(s)

Number Of Ingredients 12

1 (18 1/4 ounce) package white cake mix
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2 ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 tablespoons rum (optional) or 1/2 teaspoon rum extract (optional)
1 (8 ounce) package cream cheese, softened
1/2 cup butter or 1/2 cup margarine, softened
1 (16 ounce) package powdered sugar
2 teaspoons vanilla extract
1 cup chopped pecans, toasted

Steps:

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.

Nutrition Facts : Calories 812.8, Fat 45.7, SaturatedFat 16.2, Cholesterol 106.4, Sodium 583, Carbohydrate 96.2, Fiber 3.2, Sugar 79.5, Protein 8.7