Name: Italian Cream Cake
Ingredients: ½ cup butter, softened; ½ cup vegetable shortening; 2 cups granulated sugar; 5 large eggs, separated; 2 cups all purpose flour; 1 teaspoon baking soda; 1 cup buttermilk; 1 teaspoon vanilla extract; 1 3½ oz can flaked coconut (or about 1¼ cups); 1 cup chopped pecans

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Ingredients

½ cup butter, softened
½ cup vegetable shortening
2 cups granulated sugar
5 large eggs, separated
2 cups all purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
1 3½ oz can flaked coconut (or about 1¼ cups)
1 cup chopped pecans

Instructions

1. Cream butter and shortening. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
2. Combine flour and baking soda, add to creamed mixture, mix well, slowly adding buttermilk. Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour batter into well greased 13x9x2 inch baking pan.
3. Bake at 350F for 40-45 minutes
Cream Cheese Icing
1 (8 oz) package cream cheese, softened
1/2 cup butter
1 (1 lb) package powdered sugar
1 teaspoon vanilla extract
Chopped pecans
1. Beat cream cheese until smooth. In a separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth. Frost cook cake in pan. Top with the chopped pecans. Store in refrigerator.