Old Pecan Streets Italian Cream Cake - cooking recipe

Ingredients

Cake
1 cup margarine
2 cups white sugar
5 egg yolks
2 cups flour
1 teaspoon baking soda
1 cup buttermilk
1 cup walnuts
3/4 cup coconut
1 teaspoon vanilla
5 egg whites
Icing
1/3 cup butter
12 ounces cream cheese
5 cups powdered sugar, sifted
1 teaspoon vanilla

Preparation

Grease and flour 2 nine-inch round pans.
In a large mixing bowl, cream margarine with white sugar.
Add the egg yolks one at a time, beating after each addition.
Sift together flour and soda.
Alternate adding the dry ingredients into the creamed mixture with buttermilk.
Add the walnuts, coconut, and vanilla.
Beat the egg whites until stiff and fold them into the batter.
Pour the batter into the cake pans and bake for 45 minutes in a 350-degree oven.
Remove from oven and allow to cool.
While cake is cooling, make the cream cheese icing.
Cream butter with cream cheese.
Add powdered sugar; mix well.
Add vanilla and beat until smooth.
Place one cake layer on a cake plate, and ice the top.
Cover with the second cake layer.
Ice the sides and top of the cake.