Italian Cream Cheese Cake


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This simple cake is simply delicious and rich.

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  • 1 stick margarine
  • 1/2 C. oil
  • 2 C. sugar
  • 2 C. plain flour
  • 1 tsp. baking soda
  • 1 C. buttermilk
  • 1 tsp. vanilla extract
  • 1 small can coconut
  • 1 C. pecans, chopped
  • 5 egg whites beaten (use yolks in cake)
  • Frosting:
  • 1 8 oz. container cream cheese
  • 1/2 stick butter (softened)
  • 1 box powdered sugar
  • 1 tsp. vanilla extract
  • 1 C. nuts, chopped

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Cream margarine and oil until smooth. Add sugar. Beat until smooth. Add egg yolks, one at a time. Sift flour and baking soda together. Add alternately with buttermilk mixing well. Add vanilla extract, coconut and pecans. Fold in egg whites (beaten stiffly). Bake in three well-greased cake pans for 30 minutes at 350 degrees. Leave in pans for 5 minutes.

Frosting: Cream butter and cream cheese until smooth. Add sugar a little at a time. Mix well. Add vanilla extract and continue to beat until smooth. Allow cake to cool before frosting. Sprinkle top of cake with nuts.

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