Italian Cream Cake

½ cup shortening
1 stick real butter
2 cups sugar
5 egg yolks
1 cup chopped pecans
5 eggwhites, stiffly beaten
2 cups flour
1 tsp real vanilla extract
1 tsp baking soda
1 cup buttermilk
1½ cups shredded coconut
1 (8oz) pkg. cream cheese
another ½ stick of butter
3 cups powdered sugar
another 1 tsp vanilla extract

In small mixer bowl, beat egg whites until stiff peaks form. In a large bowl cream togther the 1 stick of butter, shortening, regular sugar and egg yolks. Add flour, baking soda, and milk, mixing as you go. Add coconut and pecans by hand stirring them in. fold in the egg whites. Bake in a lightly greased tube pan at 350 degrees for about 1 hour and 20 minutes. While that is baking make the frosting: Cream togther the cream cheese and the 1/2 stick of butter. Add the vanilla and the powdered sugar. Beat on high until smooth. Spread on cooled cake.

serves 12


tip: with any of my recipes that call for buttermilk, you can substitute by souring your own milk. Put 1 Tbsp of vinegar into 1 cup of whole or 2% milk. (skim does not work too well)