You are here: Home » Recipes » Italian Cream Cake Italian Cream Cake Recipe by Relish ContributorKitchen Tested Yield 16 servings A lightened up version of a classic cake. PrintEmail Ingredients Cake:1/2 cup (1 stick) margarine, at room temperature1/4 cup canola oil2 cups sugar2 large eggs, separated2 cups all-purpose flour1 teaspoon baking soda1 cup buttermilk1 teaspoon vanilla extract1 teaspoon butter extract1 teaspoon coconut extract1/2 cup chopped pecans4 large egg whitesCream Cheese Icing:1 (8-ounce) package light cream cheese, softened3 tablespoons light stick margarine, softened1 (16-ounce) box confectioners' sugar1 teaspoon vanilla extract Instructions Preheat oven to 350F. Coat three 9-inch pans with nonstick cooking spray and dust with flour. To prepare the cake: Cream margarine and oil in a mixing bowl. Gradually add sugar and beat until light and fluffy. Add 2 egg yolks, one at a time, beating well after each addition. Mix flour and baking soda together. Add to the sugar mixture, alternating with buttermilk, ending with flour. Beat after each addition. Add vanilla, butter and coconut extracts and pecans. Beat all 6 egg whites until stiff peaks form. Fold beaten egg whites into batter. Pour batter evenly into cake pans. Bake 20 to 25 minutes, until tops spring back when touched. Cool cakes in pans 10 minutes, then turn out onto racks. Let cool thoroughly. To prepare the icing: In a mixing bowl, beat cream cheese and margarine until smooth. Add confectioners’ sugar and beat until light. Blend in vanilla. Frost layers and sides of cake.