Fast Italian Cream Cake

 

Ingredients:

Pastel

Cake mix – 1 package

3 big eggs

Buttermilk – 1 and 1/4 cups

Oil made from vegetables – 1/4 cup

Shredded coconut – 1 can

Chopped pecans that have been toasted – ⅔ cup.

Rum – 3 tablespoons

Frosting made with cream cheese.

Cream cheese – 1 pack

Butter – 1/2 cup

Powdered sugar – 1 packet

Vanilla flavoring – 2 teaspoons

Pecans roasted in a pan – 1 cup chopped.

Guidelines:

Put white cake mix, eggs, buttermilk, and vegetable oil in the bowl. Use an electric mixer to mix them. Mix for 2 minutes. Next, add pecans and shredded coconut to the mixture and stir thoroughly.

Use 3 cake pans and put this mixture into them. Before adding the mixture, apply oil to the cake pans. Cook the mixture at 350 degrees Fahrenheit. The time needed for baking is between fifteen and seventeen minutes. You should bake until it is fully cooked on the inside.

Remove the baking trays from the oven after baking and allow them to cool. The time it takes to cool down could be around 10 minutes. Once the pans are no longer hot, remove the cakes and place them on wire racks.

You can sprinkle rum on the top of the cake if you’d like. Leave them alone for ten minutes.

Put cream cheese frosting on every layer, on the top, and around the sides of the cake. Allow the cake to cool for two hours before cutting it.

Take a bowl and put cream cheese and butter in it. Mix it at a moderate speed until it becomes smooth. Add sugar gradually and beat until it becomes fluffy. Include vanilla and pecans. Put frosting on your cake after it has cooled down completely.