Italian Cream Cake

Total Time: 1 hr 20 mins Preparation Time: 35 mins Cook Time: 45 mins

Ingredients

• 1/2 cup margarine or 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs, separated at room temp
• 1 1/2 teaspoons vanilla extract
• 2 cups cake flour, sifted sifted or 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 1/3 cups flaked coconut (optional)
• 1 cup chopped pecans
• 16 ounces cream cheese, softened
• 1 cup margarine or 1 cup butter, softened
• 2 (16 ounce) confectioners' sugar, package sifted
• 2 teaspoons vanilla extract
• 1 cup chopped pecans, toasted (optional)

Recipe

• 1 beat at shortening and margarine at medium speed with an electric mixer until fluffy.
• 2 gradually add sugar, beating well until smooth.
• 3 separate eggs. add yolks, one at a time, beating until well blended after each egg. holding back the egg whites.
• 4 add vanilla, beat until blended.
• 5 combine soda and flour, add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• 6 stir in coconuts and pecans if desired.
• 7 beat egg whites until stiff peaks form, fold into batter.
• 8 frosting:.
• 9 beat together cream cheese and margarine.
• 10 add powdered sugar and vanilla.
• 11 frost cake and top with pecans.