Italian Cream Cake

By lbgtdep

Ingredients

• 1/2 C shortening, room temp
• 1 stick butter, room temp
• 2 C sugar
• 5 eggs, separated and at room temp
• 2 C flour
• 1 t baking soda
• 1/2 t salt
• 1 C buttermilk, room temp
• 2 C shredded coconut
• 1 C finely chopped pecans or walnuts
• 1 t vanilla
• Frosting
• 1 (8oz) package cream cheese, room temp
• 1/4 C butter, room temp
• 1 t vanilla
• 1 (16 oz )Box powdered sugar
• 3/4 C finely chopped pecans or walnuts

Preparation

Step 1

Preheat oven to 325 deg, grease and flour 3 9" round cake pans

Cream shortening, butter and sugar. add egg yolks one at a time. sift flour, baking soda, and salt together. Add flour and milk alternately to mixture beginning and ending with dry ingredients.

In separate bowl beat egg whites until stiff , then gently fold into prepared batter. divide batter and bake about 25 mins. allow to cool in pans. make frosting by mixing the sugar, butter,cream cheese and vanilla. Then add nuts. Refridgerate til ready to use. then add between layers and on sides of cake.