Title: Italian Cream Cake #2
Categories: Cake
Yield: 12 Servings

1 c Buttermilk
1 Stick butter or margarine
1/2 c Shortening
2 c Sugar
5 Eggs; separated
2 c Flour
1 ts Soda
1 ts Vanilla
1 c Chopped nuts
1 cn (small) coconut

-----------------------------------ICING-----------------------------------
1 pk (8-oz) cream cheese
1/2 Stick butter; softened
1 Box powdered sugar
1 tb Vanilla
1 c Chopped pecans

CAKE: Cream together the butter & shortening. Add sugar & egg yolks & beat.
Combine flour & soda & add to creamed mixture, alternating with buttermilk.
Add vanilla, nuts & coconut. Beat egg whites & fold in. Pour batter into 3
greased & floured pans & bake at 350 for 20 minutes. ICING: Combine all
ingredients & ice cake.

GLADYS QUINN BUSBY

From , the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.