Italian Cream Cake II Very delicious


Ingredient Checklist


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

  • Beat egg whites until they form stiff peaks.

  • 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.

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

  • 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.

Italian Cream Cake II 1

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.


Nutrition Facts
Serving Size
Servings Per Container

Amount Per Serving
Calories 967 Calories from Fat 479.7
% Daily Value*
Total Fat 53.3 gg 82%
Saturated Fat g 0%
Trans Fat g
Cholesterol 128 mgmg 43%
Sodium 490 mgmg 20%
Total Carbohydrate 116.8 gg 39%
Dietary Fiber g 0%
Sugars g
Protein 10.3 gg 21%

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

READ  Olive Oil Lemon Cake