Italian Cream Cake

  • Yield: 16 servings


1/2cup (1 stick) margarine, at room temperature
1/4cup canola oil
2cups sugar
2large eggs, separated
2cups all-purpose flour
1teaspoon baking soda
1cup buttermilk
1teaspoon vanilla extract
1teaspoon butter extract
1teaspoon coconut extract
1/2cup chopped pecans
4large egg whites
Cream Cheese Icing:
1 (8-ounce) package light cream cheese, softened
3tablespoons light stick margarine, softened
1 (16-ounce) box confectioners' sugar
1teaspoon vanilla extract


  1. Preheat oven to 350F. Coat three 9-inch pans with nonstick cooking spray and dust with flour.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutritional Info *per serving

  • Calories 326
  • Fat 10.4g
  • Saturated Fat 1.1g
  • Cholesterol 27mg
  • Sodium 229mg