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Italian Cream Cake

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1 cup buttermilk
1 teaspoon soda
5 eggs, separated
cup butter
cup shortening
2 cup sugar
2 cup flour
1 teaspoon vanilla
1 cup pecans, chopped
1 small can coconut


Combine buttermilk and soda in small bowl; let stand for a few minutes.

Beat egg whites until stiff in small bowl; set aside.

Cream butter, shortening and sugar in large bowl until fluffy. Add egg yolks, one at a time, beating well after each addition. Add flour and buttermilk alternately, beating well after each addition. Stir in vanilla. Fold in egg whites. Stir in pecans and coconut gently.

Pour into three 9 inch layer pans. Bake at 350 degrees for 25 to 30 minutes until cake tests done. Frost with cream cheese icing when cooled.

Cream Cheese Icing Ingredients:

1 package (8 oz.) cream cheese, softened
cup butter, softened
1 teaspoon vanilla
1 pound powdered sugar


Cream cream cheese and butter in bowl until well blended. Beat in vanilla and add powdered sugar gradually until of spreading consistency. Spread between layers and over top of cake.

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