Italian Cream Cake

Methods/steps

Prepare Cream Cheese Icing; cover and chill. To make icing, cream together margarine and cheese at high speed of an electric mixer until fluffy. Add powdered sugar; beat on low speed until well blended. Add vanilla; beat well.

Preheat oven to 350 degrees. Spray 3 9" round cake pans with non-stick cooking spray and dust with flour; set aside.

In a large mixing bowl, combine margarine and sugar. Beat at medium speed with an electric mixer until well blended. Add egg yolks, one at a time, beating well after each addition. Combine flour and baking soda; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning with flour mixture and ending with flour mixture. Stir in pecans and extracts.

Beat egg whites at high speed with an electric mixer, until stiff peaks form (do not overbeat). Fold egg whites into batter; pour batter evenly into prepared pans. Bake for 21-23 minutes or until toothpick inserted in center of cakes comes out clean. Let cool in pans for 5 minutes on a wire rack. Loosen cake from sides of pans with a knife. Turn out onto wire racks to cool completely.

Place one cake layer on a plate and spread with 2/3 cup of Cream Cheese Icing; top with another layer. Repeat with 2/3 cup of icing and remaining cake layer. Spread remaining icing over top and sides of cake.

Nutrition Information:
300 Cal., 8 g. fat, 0.5 g. fiber