Italian Cream Cake

2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 cups all purpose flour
1 cup shredded coconut
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

Cream sugar, shortening, and oil. Add egg yolks one at a time, beating well each time. Stir baking soda into buttermilk. Alternate buttermilk and flour into batter. Fold coconut into batter. Beat the 5 egg whites in a separate bowl and fold into batter. Add flavoring. Pour into greased and floured 9″ cake pans and cook for 25 minutes at 350 degrees. After removing cake, then let cool before frosting cake.

Frosting
1- 8 ounce package cream cheese
1/2 cup butter
1 – pound powdered sugar
1-1/2 cups pecans chopped
1/2 teaspoon vanilla

Cream butter and cream cheese to then slowly add powdered sugar beating till smooth. Add vanilla and mix well. Then fold in the chopped pecans.

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