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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I got this recipe from the Cake Mix Miracles cookbook. I love Italian Cream Cake but hate the time it takes to make it. This is very close to the real thing but much easier! The serving amount is a guess...just depends on how big the slices you cut are. The cooking (passive) time to make includes the baking and cooling times but not the chill time. Ingredients:
1 (18 1/4 ounce) 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 pecans, chopped |
3 tablespoons rum (optional) |
Directions:
1. Beat first four ingredients with an electric mixer for 2 minutes. Stir in coconut and pecans. Pour into three greased and floured 9-inch round cake pans.
2. Bake at 350 degrees F for 15 - 17 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and cool completely on wire rack.
3. Sprinkle each layer with rum if desired, let stand 10 minutes.
4. Ice using your favorite cream cheese frosting. Chill 2 hours before slicing.
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