Name: Italian Cream Cake
Ingredients: 1 stick butter; 1/2 cup shortening; 2 cups sugar; 5 eggs (separated); 2 cups cake flour (sifted); 1 teaspoon soda; 1 cup buttermilk; 1 teaspoon vanilla; 1 small Angel Flake coconut (canned); 1 cup pecans (chopped); 8 ounces cream cheese (softened); 1 stick butter (softened); 1 box powdered sugar; 1 teaspoon vanilla; 1 cup pecans (chopped)

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Italian Cream Cake

Course: Dessert

Servings:

Author: Sherry Moman

Ingredients

1 stick butter
1/2 cup shortening
2 cups sugar
5 eggs separated
2 cups cake flour sifted
1 teaspoon soda
1 cup buttermilk
1 teaspoon vanilla
1 small Angel Flake coconut canned
1 cup pecans chopped
8 ounces cream cheese softened
1 stick butter softened
1 box powdered sugar
1 teaspoon vanilla
1 cup pecans chopped

Instructions

Cream butter, shortening and sugar. Add egg yolks, one at a time. Add flour and soda alternately with buttermilk. Add vanilla, coconut and pecans. Beat egg whites until stiff and fold into cake mixture. Pour into (3) 9-inch greased layer cake pans. Bake at 350 degrees for 20-30 minutes. Cool.