ITALIAN CREAM CAKE

Wilbur and Linda Reid

ITALIAN CREAM CAKE

From Linda Reid

1 stick butter  

1/2 cup Crisco

2 cups sugar

5 eggs yolks

2 cups sifted flour

1 t. soda

1 cup buttermilk

1 t. vanilla

1 small can coconut (about 1 3/4 cups)

1 cup pecans, chopped

5 egg whites, beaten

Beat butter and shortening. Add sugar and beat well. 

Add egg yolks one at time. 

Sift flour and soda together and add into mixture, alternating with buttermilk.

Add vanilla, coconut, and pecans. 

Fold in egg whites.

Pour into 3 greased and lined 8 or 9 inch cake pans.  Bake at 350 for 30-45 minutes.

CREAM CHEESE FROSTING 

1 8-oz. pkg. cream cheese

1/2 stick butter

1 box powdered sugar

1 t. vanilla