Ms. Sheila’s Italian Cream Cake

Cake Ingredients:
½ cup butter softened
½ cup vegetable shortening
2 cups granulated sugar
6 egg yolks (Sit egg whites to the side)
2 cups self-rising flour (or 2 cups All Purpose flour with 1 teaspoon baking soda.)
1 cup chopped pecans
1 cup buttermilk
1 teaspoon vanilla
1 cup coconut, shredded, sweetened.

Frosting Ingredients:
¼ cup butter softened
8 oz cream cheese at room temperature
1 pound powdered sugar
1 teaspoon vanilla
½ cup chopped pecans.

Cake Directions:
Preheat oven to 350 degrees.
Grease and flour 3- 8 inch cake pans.
In a large bowl, cream the butter and shortening until smooth. Add the sugar and beat well.
Add the egg yolks and mix well.
Sift the flour and add into the sugar and butter mixture a little at a time alternating with the buttermilk. After mixing well, add coconut and pecans.

Fold in the egg whites that you had beat and sat aside. Fold them in carefully until no pockets remain.

Divide evenly between the three prepared pans.

Bake 25 minutes until done.

Turn out onto a wire rack to cool completely.

Frosting Directions:
Cream the butter and cream cheese until well mixed. Add the vanilla and powdered sugar and mix until well combined. Spread between layers of cake and on tops and sides. Sprinkle pecans over the top. If you like pecans on the sides, mix in the frosting.