Shortcut Italian Cream Cake and Italian Cream Cake

Ingredients:

1 (18.5-ounce) package white cake mix with pudding
3 large eggs
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 (3 1/2-ounce) can flaked coconut
2/3 cup chopped pecans, toasted
3 tablespoons rum (optional)
Cream Cheese Frosting

Directions: 

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.
 
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.
 
Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
 
Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

Italian Cream Cake

Ingredients: 

2 c. Sugar
½ c. Butter or Margarine (1 stick)
½ c. Shortening
5 Eggs, separated
2 c. Flour, sifted
1 c. Pecans
1 tsp. Baking Soda
½ tsp. Salt
1 c. Buttermilk
1 tsp. Vanilla
1 c. Angel Flake Coconut

Directions:

Separate eggs and beat whites. Set aside. In large bowl, beat sugar, margarine, and shortening. Add yolks –one at a time. Beat well. Add sifted dry ingredients with buttermilk and vanilla. Fold in egg whites, coconut and chopped pecans. Bake in {3} nine-inch, greased and floured, pans @ 350 degrees for 25 minutes.

Icing:

¾ c. Butter or Margarine (1 ½ sticks)
1 ½ (8oz) pkg. Cream Cheese (12 oz total)
1 ½ c. Coconut (opt)
Pinch of salt
3 c. Powdered Sugar
1 ½ tsp. Vanilla
1 ½ c. Pecans (opt)

Directions:


Cream softened margarine and cream cheese. Add vanilla, salt & powdered sugar and mix until smooth. Fold in pecans and coconut. Spread between layers and over cooled cake.

Hint: For an extra moist texture, bake this cake the night before you want to serve it. 

Source: Homemade Recipes