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Italian Creme Cake
1 Stick Oleo
1/2 Cup Shortening
2 Cups Sugar
5 Egg Yolks
2 Cups Flour
1 Teaspoon Soda
1 Cup Buttermilk
1 Teaspoon Vanilla
1 Small Can Flake Coconut
5 Egg Whites, Stiffly Beaten
Directions
Cream Oleo And Shortening. Add Sugar And Beat Until Mixture Is Smooth. Add Egg Yolks And Beat Well. Combine Flour And Soda And Add To Creamed Mixture Alternately With Buttermilk. Stir In Vanilla. Add Coconut And Chopped Nuts. Fold In Stiffly Beaten Egg Whites. Bake In 3 Greased And Floured 8 Or 9 Inch Pans At 350 Degrees For 25 Minutes Or Until Done. When Cool, Frost With Cream Cheese Frosting. Serves 16, Freezes Well.
CREAM CHEESE FROSTING
FOR ITALIAN CREME CAKE
8 OZ PKG CREAM CHEESE, SOFTENED
1/2 STICK OLEO
1 TEASPOON VANILLA
1 BOX CONFECTION SUGAR
1/2 CUP CHOPPED PECANS
BEAT CREAM CHEESE AND OLEO UNTIL SMOOTH. ADD CONFECTIONERS SUGAR AND MIX WELL. ADD VANILLA AND BEAT UNTIL SMOOTH. STIR IN NUTS. SPREAD BETWEEN LAYERS AND ON TOP AND SIDES OF CAKE. KEEP CAKE COOL.
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