Italian Cream Cake!
Italian Cream Cake!
Ingredients
1 (18.5-ounce) package white cake mix with pudding3 large eggs 1 1/4 cups buttermilk1/4 cup vegetable oil1 (3 1/2-ounce) can flaked coconut2/3 cup chopped pecans, toasted3 tablespoons rum (optional) Directions
Italian Cream Cake!
Ingredients
1 (18.5-ounce) package white cake mix with pudding
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)
Directions
Beat 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 cakepans.Bake at 350° 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.Serve and enjoy!
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