Italian Cream Cake

Edwina

Servings:

Ingredients:
1/2 cup butter

1/2 cup shortening

2 cups sugar

5 eggs, separated

1 Tbsp. vanilla

2 cups plain flour

1 tsp. baking soda

1 cup buttermilk

1 cup coconut
Frosting

1 cup chopped pecans ( can be toasted)

1 8 oz. package cream cheese, softened

1/2 cup butter, softened

1 tsp. vanilla

1 16 oz box powdered sugar

Directions:

Beat butter and shortening at medium speed until creamy, gradually adding sugar and beating until creamy. Add egg yolks, one at a time, beating well after each addition. Add vanilla. Combine flour and soda and add to butter mixture alternately with buttermilk, beginning and ending with flour, beating at low speed. Stir in coconut. Beat egg whites until stiff peaks form and fold into batter. Pour into 3 greased and floured 9 in. cake pans. Bake at 350 deg. for 25 minutes or until toothpick inserted in center comes our clean. Cool layers on wire racks. Frost with Cream Cheese Frosting.

Frosting

Beat cream cheese, butter and vanilla at medium speed until creamy. Add sugar and beat at high speed until smooth. Add pecans. Yield: 4 cups