Italian Cream Cake

INGREDIENTS

 

    • CAKE:
    • 1 (16.25-ounce) package white cake mix
    • 3 large eggs
    • 1 1/4 cups buttermilk
    • 1/4 cup vegetable oil
    • 1 (3.5-ounce) can flaked coconut
    • 2/3 cup chopped pecans, toasted
    • 3 tablespoon rum (optional)
    • CREAM CHEESE FROSTING:
    • 1 (8-ounce) package cream cheese, softened
    • 1/2 cup butter or margarine, softened
    • 1 (16-ounce) package powdered sugar
    • 2 teaspoons vanilla extract
    • 1 cup chopped pecans, toasted

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