Italian Cream Cake II


Very delicious cake!

1 to 8 - inch round layer cake


  • ½ cup margarine, softened

  • ½ cup shortening

  • 2 cups white sugar

  • 5 egg yolks

  • 2 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1 cup buttermilk

  • 1 teaspoon vanilla extract

  • 1 ⅓ cups flaked coconut

  • 1 cup chopped pecans

  • 5 egg whites

  • 8 ounces cream cheese

  • ½ cup margarine, softened

  • 4 cups confectioners' sugar

  • 1 teaspoon vanilla extract

  • ½ cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.

  2. Beat egg whites until they form stiff peaks.

  3. In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.

  4. Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.

  5. Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Nutrition Facts (per serving)

967 Calories
53g Fat
117g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 967
% Daily Value *
Total Fat 53g 68%
Saturated Fat 15g 77%
Cholesterol 128mg 43%
Sodium 490mg 21%
Total Carbohydrate 117g 42%
Dietary Fiber 3g 11%
Total Sugars 93g
Protein 10g
Vitamin C 1mg 3%
Calcium 82mg 6%
Iron 2mg 13%
Potassium 242mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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