Quick Italian Cream Cake

Quick Italian Cream Cake 1
  • ingredients
    ° 1 packa white cake mix
    ° 3 large eggs
    ° 1 1/4 cups butter
    1/4 cup vegetable oil
    ° 1 cans of flaked coconut
    ° 2/3 cup chopped pecans, toasted
    ° 3 T of rum
    Cream cheese frosting
  • How to do it :
    Beat the first four ingredients at medium speed with an electric mixer 2 min. Stir in the coconut and pecans. Throw in 3 round greased and floured cakepans.
    Bake at 350 ° for 18 min. Cool in casseroles 11 min.
    Remove from the pans, and cool completely on the wire supports.
    Spread all cake layers evenly with rum, if desired; let stand 11 min
    Ice cream cheese between layers and on top and sides of cake. Refrigerate for 2 hours.
    Cream cheese frosting
  • ingredients
    ° 1 package of cream cheese, softened
    ° 1/2 cup butter or margarine, softened
    1 packet of powdered sugar
    ° 2 teaspoon vanilla extract
    ° 1 cup chopped pecans, toasted
    How to do it
    Whisk cream cheese & butter with an electric mixer until soft. Gradually add powdered sugar / whisk until light and low.
    Stir in the vanilla and pecans.
    Frozen cake when completely cooled.

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