Italian cream chees cake
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Stick butter or margarine | |
| ½ | cup | Shortening |
| 1 | teaspoon | Baking soda |
| 2 | cups | Flour |
| 2 | cups | Sugar |
| 5 | Egg yolks | |
| 1 | cup | Buttermilk |
| 2 | teaspoons | Vanilla |
| 1 | small | Cn coconut |
| 1 | cup | Chopped pecans |
| 5 | Egg whites, beaten | |
| Frosting: | ||
| 1 | 8-oz pk cream cheese | |
| 1 | Box powdered sugar | |
| ½ | Stick butter or margarine | |
| 1 | teaspoon | Vanilla |
Directions
Cream shortening & butter, add sugar & egg yolks. Beat well.
Combine dry ingredients, add to mixture with butter & flour. Add coconut & ¾ c pecans. Fold in egg whites & mix. Bake at 350 degrees for 25 min.
Frosting:
Cream together & add the remaining pecans.
~-