Quick Italian Cream Cake

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   Beat first 4 ingredients at medium speed for 2 minutes. Stir in coconut and pecans. Pour into 3 greased and floured 9-inch cake pans. Bake at 350u00b0 for 15 to 17 minutes or until a wooden pick comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Sprinkle layers with rum, if desired. Let stand for 10 minutes. Spread frosting between layers and on top and sides of cake. Chill 2 hours before slicing.

No nutritional information available.

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