Quick Italian Cream Cake

Name: Quick Italian Cream Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, Italian, European
Ingredients: 177 milliliters butter or margarine, softened; 296 milliliters buttermilk; 99 grams flaked coconut; 340 grams 1/2 pkgs. cream cheese, softened; 3 eggs; 1 halve Garnish: pecan; 158 milliliters chopped pecans, toasted; 237 milliliters chopped pecans, toasted; 1 liters powdered sugar; 2 teaspoons vanilla extract; 59 milliliters vegetable oil; 517 grams pkg. white cake mix with pudding

The recipe Quick Italian Cream Cake could satisfy your Mediterranean craving in approximately 45 minutes. This recipe makes 12 servings with 790 calories, 7g of protein, and 42g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. Only If you have butter, vanillan extract, coconut, and a few other ingredients on hand, you can make it.

Instructions

Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.

Ingredients you will need

Coconut

Pecans

Equipment you will use

Hand Mixer

Pour batter into 3 greased and floured 9" round cake pans.

Bake at 350 for 15 to 17 minuts or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes.

Equipment you will use

Toothpicks

Oven

Remove from pans and cool completely on wire racks.

Sprinkle cake layers evenly with rum, if desired; let stand 10 minutes.

Ingredients you will need

Rum

To make Cream Cheese Frosting: 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 pecans and vanilla. Makes 4 cups.

Ingredients you will need

Cream Cheese Frosting