Italian Cream Cake

* ½ cups Butter, Room Temperature, No Substitutes
* ½ cups Good Shortening
* 2 cups Sugar
* 5 Large Eggs, Separated
* 1 cup Buttermilk
* 1 teaspoon Good Vanilla
* 2 cups All-purpose Flour
* 1 teaspoon Baking Soda
* 1 teaspoon Salt
* 1 cup Shredded Or Flaked Sweetened Coconut
* 1 cup Chopped Pecans
* FOR FROSTING:
* 1 package Cream Cheese (8 0z.), Softened
* 1 stick Butter, Softened
* 1 pound Powdered Sugar
* 1 teaspoon Good Vanilla
* Chopped Pecans For Garnish



Preheat oven to 325 degrees.

Cream butter, shortening and sugar in a large mixing bowl with electric mixer. Add egg yolks, one at a time, mixing well after each. Add buttermilk and mix well; add vanilla.

Sift flour, baking soda and salt together in a medium bowl; add coconut and pecans and toss together well, then stir into wet ingredients. Mix well by hand. In another bowl, beat egg whites until stiff. Fold gently into cake batter, then divide batter into 3 greased and floured round cake pans.

Bake 20-25 minutes at 325 degrees, or until lightly browned and cake tests done when a toothpick is inserted near the center. Cool thoroughly on wire racks in pans.

While layers are cooling, prepare frosting. Cream butter and cream cheese together in a medium bowl; add vanilla, and gradually add powdered sugar, beating until smooth.

Carefully remove cakes from pans and brush off crumbs. Place bottom layer on serving plate, top with frosting. Place second layer over first, top with frosting, then place the last layer. Frost the cake, then sprinkle with chopped pecans as desired. You can cheat and make this with a white cake mix, but it’s just not the same.

Keep cake refrigerated.