Title: Italian Cream Cake #1
Categories: Cake
Yield: 1 Servings

1 Stick butter
1/2 c Shortening
2 c Sugar
5 Eggs; separated
2 c Flour
1 ts Soda
1 c Buttermilk
1 ts Vanilla
1 c Coconut
1 c Ground nuts

Cream butter and shortening; add sugar and beat well. Add beaten egg yolks.
Combine flour and soda, add alternately with buttermilk to butter mixture.
Add vanilla, coconut and nuts and mix well. Fold in stiffly beaten egg
whites. Pour into three floured and greased layer pans. Bake at 350 for 25
minutes. Cool. Frost with Cream Cheese Frosting (see index).

MRS DON SNYDER (LORRAINE)

TURNER, AR

From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.