Italian Cream Cake(Yields 16 Servings) - cooking recipe

Ingredients

butter
flour
2 sticks butter, softened
2 c. sugar
5 eggs
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 c. flaked coconut
1 c. chopped pecans
1 tsp. vanilla
Cream Frosting (recipe follows)

Preparation

Preheat oven to
350\u00b0.\tButter\tand flour a 9 x 13-inch pan or 3 (9-inch) cake pans.
Cream butter and sugar.
Beat in eggs, 1 at a time.
Sift dry ingredients and blend into butter mixture.
Mix in\tbuttermilk,
coconut,
pecans
and
vanilla. Pour into pans. Bake for
30 minutes.
Test with cake tester. If using 9-inch pans, invert onto racks and cool.