Italian cream cheese cake

Yield: 1 Servings

Measure Ingredient
1 \N Stick butter or margarine
½ cup Shortening
1 teaspoon Baking soda
2 cups Flour
2 cups Sugar
5 \N Egg yolks
1 cup Buttermilk
2 teaspoons Vanilla
1 small Cn coconut
1 cup Chopped pecans
5 \N Egg whites, beaten
\N \N Frosting:
1 \N 8-oz pk cream cheese
1 \N Box powdered sugar
½ \N Stick butter or margarine
1 teaspoon Vanilla

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.

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