Mom’s Italian Cream Cake

Name: Mom’s Italian Cream Cake
Cook time: 25 min
Total time: 25 min
Yield: 1 cake, 12 serving(s)
Ingredients: 1 cup buttermilk; 1 teaspoon baking soda; 5 eggs, separated; 2 cups sugar; 1 cup chopped pecans; 1/2 cup butter; 1/2 cup shortening; 2 cups flour; 1 teaspoon vanilla; 1 cup angel flake coconut; 1 (8 ounce) package cream cheese; 2 cups powdered sugar; 1 teaspoon vanilla; 1/2 cup butter, at room temperature; 1 cup chopped pecans; 1 cup angel flake coconut

Submitted by LoneStarLadee

"From Cookbook: Kitchenology: Pasadena (Texas) School Service Assoc. 1976"

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photo by LoneStarLadee

Ready In:: 25mins
Ingredients:: 16
Yields:: 1 cake
Serves:: 12

ingredients

CAKE
1 cup buttermilk
1 teaspoon baking soda
5 eggs, separated
2 cups sugar
1 cup chopped pecans
¹⁄₂ cup butter
¹⁄₂ cup shortening
2 cups flour
1 teaspoon vanilla
1 cup angel flake coconut
ICING
1 (8 ounce) package cream cheese
2 cups powdered sugar
1 teaspoon vanilla
¹⁄₂ cup butter, at room temperature
1 cup chopped pecans
1 cup angel flake coconut

directions

Preheat oven to 325 degrees.
Combine baking soda and buttermilk, let stand a few minutes.
Cream sugar, butter, and shortening.
Add egg yolks, one at a time, beating well after each addition.
Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
Place this mixture in a separate bowl.
Wash and dry the mixing bowl.
Beat egg whites until stiff.
Fold egg whites into batter.
Stir in pecans and coconut (gently).
Bake in 3 (9 inch) greased, floured layer pans.
Bake about 25 minutes, or until cake looks done.