Italian Cream Cake

You would think this is a made from scratch cake,  but it is one of those  semi-homemade recipes  to kick  up a plain cake mix  and  frosting in a can.

Ingredients

• 1 (18.25-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
• 1 ²/3 cups chopped pecans, toasted and divided
• 3 tablespoons rum (optional)
• 2 (12-ounce) containers cream cheese frosting

Instructions

1. Preheat oven to 350ºF. Grease and flour 3 (9-inch) round cake pans.
    
2. 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.
    
3. Bake 15 to 17 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and cool completely on wire racks.
    
4. Sprinkle each cake layer with rum, if desired; let stand 10 minutes.
    
5. 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.

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.




Recipe source and photo:  Mr. Food's website