Quick Italian Cream Cake

• cake INGREDIENTS:
• 16 1/4 ounces white cake mix I used Duncan Hines Moist Deluxe
• 1 1/4 cups buttermilk
• 3 large eggs
• 1/4 cup vegetable oil
• 3 1/2 ounces flaked coconut
• 2/3 cup chopped pecans toasted
• cream cheese frosting below
• 3 tablespoons rum optional
• frosting INGREDIENTS:
• 8 ounces cream cheese softened
• 1/2 cup butter or margarine, softened
• 16 ounces powdered sugar
• 2 teaspoons vanilla extract
• 1 cup chopped pecans toasted

1. CAKE INSTRUCTIONS:
2. Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
3. Pour into 3- greased & floured 9-inch round pans.
4. Bake at 350u0b0 for 15 to 17 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pans on wire racks 10 minutes.
6. Remove from pans, and cool completely on wire racks.
7. Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
8. Spread Cream Cheese Frosting between layers and on top and sides of cake.
9. Chill 2 hours before slicing.
10. FROSTING INSTRUCTIONS:
11. Beat cream cheese and butter at medium speed with an electric mixer until smooth.
12. Gradually add powdered sugar, beating until light and fluffy.
13. Stir in vanilla and pecans.
14. Frost cake when completely cooled.

cake ingredients, white cake, buttermilk, eggs, vegetable oil, coconut, pecans, cream cheese frosting, rum optional, ingredients, cream cheese, butter, powdered sugar, vanilla, pecans

Taken from www.yummly.com/recipe/Quick-Italian-Cream-Cake-1212769 (may not work)