Mom’S Italian Cream Cake - cooking recipe

Ingredients

CAKE
1 cup buttermilk
1 teaspoon baking soda
5 eggs, separated
2 cups sugar
1 cup chopped pecans
1/2 cup butter
1/2 cup shortening
2 cups flour
1 teaspoon vanilla
1 cup angel flake coconut
ICING
1 (8 ounce) package cream cheese
2 cups powdered sugar
1 teaspoon vanilla
1/2 cup butter, at room temperature
1 cup chopped pecans
1 cup angel flake coconut

Preparation

Preheat oven to 325 degrees.
Combine baking soda and buttermilk, let stand a few minutes.
Cream sugar, butter, and shortening.
Add egg yolks, one at a time, beating well after each addition.
Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
Place this mixture in a separate bowl.
Wash and dry the mixing bowl.
Beat egg whites until stiff.
Fold egg whites into batter.
Stir in pecans and coconut (gently).
Bake in 3 (9 inch) greased, floured layer pans.
Bake about 25 minutes, or until cake looks done.