Italian Cream Cake

Cake:

1 c buttermilk

1 t baking soda

5 eggs, separated

2 c sugar

1/2 c softened butter

1/2 c veg shortening

2 c flour

1 t vanilla

1 (3 oz) can sweetened coconut (I use it from the plastic package and weigh it on my handy kitchen scale and it turns out just fine!)

Preheat oven to 350. Grease 3-9" pans and line with waxed paper.

Combine buttermilk and soda and set aside.

Beat egg whites till stiff.

Combine: sugar, butter and shortening (I use veggie oil - again, turns out fine). Beat at medium speed with mixer till light. Add egg yolks, slowly, beating well. Add buttermilk mix, alternately with flour. Stir in vanilla. Fold in egg whites and then stir in coconut. Pour into pans. 

Bake 18-20 minutes. Remove and cool.

Frosting:

12 oz softened cream cheese

6 T softened butter

24 oz XXX sugar

1 1/2 t vanilla

3/4 c chopped pecans

Combine the first 4 ingredients till good consistency. Ice the cake. Sprinkle pecans on top. 

This is NOT from Cooking Light or any other health magazine. But "cream" cake describes it perfectly. It's a nice break from chocolate - if there is such a thing!!