QUICK ITALIAN CREAM CAKE

Hi there, I made this tonight. It was really good and much admired by the crowd. I made the following changes: I added 1/4 cup oil to the batter based on the “thick” comments I read on other reviews. On the icing, I forgot that others said that it wouldn’t cover the whole cake easily, so I doubled the icing recipe, except I only had 8 oz of cream cheese so I got it the right consistency by adding cream till it worked well instead of an extra thing of cream cheese. The only thing I would do differently next time is possibly 1.5 the the recipe so that the 3 cake pans were fully loaded. When completed, I cut it like the restaurants do, so the pieces in the middle were all yummy and perfect, but the the perimeter pieces were a little dried out as they were too thin and got a little more done. It really was quite good. I found this review in the saved file, I just made it again on 8/26/08, again it was very good. I would say though, about the negative ratings, as a cook it always bothers me when people take a recipe, remove ingredients and then give things a bad rating. I know people who don’t share their recipes for just this reason. If you *do* get their recipes, they have one motto: Make it exactly how it says in the instructions the first time, then after that do anything you want. It’s a soapbox, but it’s only fair.
“This is an old recipe from my aunt. It is both famous and infamous in our family. It is absolutely irresistible.”

YOU’LL NEED:

1 (16.25-Oz.) package white cake mix (I used Duncan Hines Moist Deluxe)
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 T Rum (optional)
Cream Cheese Frosting (below)

CREAM CHEESE FROSTING

1 (8-Oz.) pkg. 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

HOW TO MAKE:

1-Beat first 4 ingredients at medium speed with an electric mixer 2 minutes. Stir in coconut and pecans.
2-Pour into 3 greased and floured 9-inch round cakepans.
3-Bake at 350° for 15 to 17 minutes or until a wooden pick inserted in center comes out clean.
4-Cool in pans on wire racks 10 minutes.
5-Remove from pans, and cool completely on wire racks.
6-Sprinkle each cake layer evenly with rum, if desired; let stand 10 minutes.
7-Spread Cream Cheese Frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

CREAM CHEESE FROSTING

8-Beat cream cheese and butter at medium speed with an electric mixer until smooth.
9-Gradually add powdered sugar, beating until light and fluffy.
10-Stir in vanilla and pecans. Frost cake when completely cooled.

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