| Ingredient | Quantity |
| Cream Cheese, softened | 1 (8-ounce) package |
| Butter or Margarine, softened | $\frac{1}{2}$ cup |
| Powdered Sugar | 1 (16-ounce) package |
| Vanilla Extract | 2 teaspoons |
| Chopped Pecans, toasted | 1 cup |
How To Make Cake Mix Italian Cream Cake:
Prepare the Cake
- Preheat oven to $350^{\circ}\text{F}$ and grease and flour three 9-inch round cake pans.
- In a large bowl, beat the cake mix, eggs, buttermilk, and vegetable oil with an electric mixer on medium speed for 2 minutes.
- Stir in the flaked coconut and the $\frac{2}{3}$ cup of chopped, toasted pecans.
- Pour the batter evenly into the three prepared cake pans.
- Bake for 15 to 17 minutes, or until a wooden pick inserted in the center of a layer comes out clean.
- Cool the cakes in the pans on wire racks for 10 minutes.
- Remove the cakes from the pans and cool them completely on wire racks.
- If using, sprinkle each cake layer evenly with the rum and let stand for 10 minutes.
Make the Frosting
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