Italian Cream Cake

italian1 cup buttermilk
1 tesp. baking soda
5 eggs, seperated
2 cups sugar
1 stick butter
2 cups flour
1 tesp. vanilla
1 cup choped pecans
1 can (1-1/4 cup) cocoanut
1/2 cup shortening

INSTRUCTIONS

  • Combine soda and buttermilk and let stand.
  • Beat egg whites
  • cream sugar, butter, and shortening.
  • Add egg yolks one at a time.
  • Add milk alternately with flour mixture.
  • Stir in vanilla
  • Fold in egg whites
  • Gently stir in pecans and cocoanut.
  • Bake at 325° for 25 minutes.

 

CREAM CHEESE FROSTING

1 8 oz. cream cheese
1 stick butter
1 tesp. vanilla
1 box powdered sugar

INSTRUCTIONS

  • Cream butter and cream cheese.
  • Add vanilla
  • Slowly add powdered sugar. (You can add more powdered sugar if it is not thick enough, or a few DROPS of milk if too thick.