Quick Italian Cream Cake
Our shortcut version of a classic Italian cream cake uses a cake mix, but has a homemade cream cheese frosting and is topped with flaked coconut and chopped pecans.
How to Make It
Step 1
Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch round cakepans.
Step 2
Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.
Step 3
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
Step 4
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.
Who'll know?!
Thank's for this exellent shortcut!
JaniceVM's Review
Friends remarked: this is the best cake EVER.
DerDuchess's Review
There is nothing like a from scratch Italian Cream Cake but for having to throw one together in a hurry this was amazing. Since the group I was cooking for is a bunch of sots I increased the rum a bit more. Also my coconut was a little dry so moistened it w/ a little rum as well. Guess that makes my version an Italian Rum Cake. Still it's an amazingly good cake.
Shower hit!