Cake, Italian Cream

By Floridaberry

Ingredients

• 2 cups sugar
• 1/2 cup butter
• 1/2 cup shortening
• 5 eggs separated
• 1 teaspoon baking soda
• 1 cup butttermilk
• 2 cups flour
• 1/2 teaspoon salt
• 1 tablespoon vanilla
• 1 cup coconut
• 1 cup chopped pecans
• Cream Cake Icing
• 8 ounces cream cheese, softened
• 1/2 cup butter
• 1 pound confectioners' sugar
• 1 teaspoon vanilla

Preparation

Step 1

Preheat oven to 325 degrees. Cream sugar, butter and shortening. Add egg yolks one at a time, beating well after each addition. Stir soda into buttermilk and let sit for 10 minutes. Meanwhile, beat egg whites until stiff peaks form; set aside. Sift together flour and salt and add to the sugar and butter mixture alternationg with buttermilk. Add vanilla, coconut and pecans. Gently fold in egg whites. Pour batter into 3 greased and floured 9-inch cake pans. Bake for 35 minutes. Meanwhile, beat all icing ingredients until smooth. Ice between layers and on outside of cooled cake.

Yield: 12 to 16 slices