Dark's Kitchen

1 16 1/4 oz. pkg white cake mix
3 large eggs
1 1/4 C buttermilk
1/4 C vegetable oil
1 3 1/2 oz. can flaked coconut
2/3 C chopped pecans, toasted
3 Tbsp Rum, divided (optional)
1 8 oz. cream cheese, softened
1/2 C butter or margarine, softened
1 16 oz. pkg powdered sugar
2 tsp vanilla extract
1 C chopped pecans, toasted, or nut of your choice


Preheat oven to 350 F degrees.

Grease and flour three 9 inch round cake pans.

In a large bowl, beat cake mix, eggs, buttermilk, and oil with an electric mixer, on medium speed, for 2 minutes.

Stir in coconut and nuts. Pour mixture into prepared cake pans.

Bake for 15 to 17 minutes, or until a toothpick inserted in center comes out clean.

Cool in pans, on wire racks, for 10 minutes, before removing from pans. Cool completely on wire racks. Sprinkle each cake evenly with rum, if desired. Let stand 10 minutes.

In a medium bowl, beat cream cheese and butter with an electric mixer, on medium speed, until smooth.

Gradually add powdered sugar, beating until light and fluffy.

Stir in vanilla and nuts. Spread frosting between layers and on top and sides of cake.

Chill for 2 hours before slicing and serving.
Italian Cream Cake
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