Italian Cream Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 16
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 2 cups sugar
• 5 eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 (3 1/2 ounce) can flaked coconut
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened (to taste)
• 1 box powdered sugar, sifted
• 1 teaspoon vanilla
• chopped pecans

Recipe

• 1 cake: cream butter and shortening.
• 2 add sugar, beat until mixture is smooth.
• 3 add egg yolks and beat.
• 4 combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
• 5 stir in vanilla, coconut, and pecans.
• 6 fold in stiffly beaten egg whites.
• 7 pour batter into well greased 13 x 9 x 2-inch baking pan.
• 8 bake at 350*f (175*c) for 40 to 45 minutes.
• 9 icing: beat cream cheese until smooth.
• 10 in separate bowl, combine sugar and butter; mix well.
• 11 add to cream cheese.
• 12 stir in vanilla and beat until smooth.
• 13 frost cool cake in pan.
• 14 top with chopped pecans.
• 15 store in refrigerator.