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ITALIAN CREAM CAKE

  • 1/2 c BUTTER (RT)
  • 1/2 c SHORTENING
  • 2 c SUGAR
  • 5 EGGS, SEPARATED
  • 2 c AP FLOUR
  • 1 tsp BS
  • 1 c BUTTERMILK
  • 5-1/2 tsp VANILLA
  • 3-1/2 oz CAN GRATED COCONUT
  • 1 c CHOPPED PECANS
  • Cream Cheese Frosting
  • 1/4 c BUTTER (RT)
  • 8 oz CREAM CHEESE (RT)
  • 2 c SIFTED XXX SUGAR
  • 1 tsp VANILLA
  • 1/2 CHOPPED PECANS
  • 1/2 c GRATED COCONUT

Cream butter and shortening. Add sugar, beating til smooth. Add egg yolks, one at a time, beating well after each addition. Combine flour and soda. Add alternately with buttermilk. Stir in vanilla. Add coconut and pecans. Fold in stiffly beaten egg whites. Bake in 3 greased and flour 9-inch cake pans at 350* for 20 to 25 mins, or until done. Cool and frost with CREAM CHEESE FROSTING.

Frosting

Cream butter and cream cheese. Add sugar, mixing well. Add vanilla. Spread between layers and on top of cake. Sprinkle with pecans and coconut.

Keywords: Dessert, Cake

( RG1053 )

"Animal crackers and cocoa to drink

That is the finest of suppers, I think

When I'm grown up and can have what I please,

I think I shall always insist upon these"

*Christopher Morley

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