Italian Cream Cake

Serves: 5
Total Calories: 1,624


5 eggs
1/2 cup margarine, softened
1/2 cup vegetable shortening
2 cups sugar
1 teaspoon baking soda
1 cup buttermilk
2 cups flour, sifted twice
1 (3 1/2-ounce) can coconut
1 cup chopped nuts
1 teaspoon vanilla extract
1 teaspoon coconut flavor extract
Cream Cheese Icing:
1 (8-ounce) package cream cheese, softened
1/2 cup margarine
1 (1-pound) box powdered sugar
1 teaspoon almond extract


Separate eggs and beat whites until stiff; set aside. Mix margarine and vegetable shortening until creamy; add sugar. Add egg yolks, one at a time, beating well after each addition. Dissolve baking soda in buttermilk; add alternately with flour; beat well. Add coconut, nuts, and extract flavors. Fold in stiffly-beaten egg whites. Pour into 3 separate greased and floured 9-inch cake pans using approximately 2 cups batter for each pan. Bake in preheated 350° oven for 25 minutes. Spread Cream Cheese icing between layers and on top and sides of cooled cake.

Cream Cheese Icing:
Combine ingredients and beat well.

Fun Fact: Carl Sandburg (January 6, 1878–July 22, 1967) spent a lifetime exploring what it meant to be an American. Through his writing, he passionately championed for the everyday working person, those who may neither have had the words nor the power to speak for themselves. Sandburg won Pulitzer prizes in history and poetry. He was always trying new forms of writing. The home where he was born in Galesburg, Illinois, is now a National Historic Site.

Nutritional Facts:

Serves: 5
Total Calories: 1,624
Calories from Fat: 666

This Italian Cream Cake recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.

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