Italian Cream Cake

• Cake
• 1/2 cup butter, softened
• 1/2 cup vegetable shortening
• 2 cups sugar
• 5 eggs, separated
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 (3 1/2 ounce) can flaked coconut
• 1 cup chopped pecans
• Cream Cheese Icing
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened (to taste)
• 1 box powdered sugar, sifted
• 1 teaspoon vanilla
• chopped pecans

1. Cake: Cream butter and shortening.
2. Add sugar, beat until mixture is smooth.
3. Add egg yolks and beat.
4. Combine flour and baking soda: add to creamed mixture, alternately with buttermilk.
5. Stir in vanilla, coconut, and pecans.
6. Fold in stiffly beaten egg whites.
7. Pour batter into well greased 13 x 9 x 2-inch baking pan.
8. Bake at 350*F (175*C) for 40 to 45 minutes.
9. Icing: Beat cream cheese until smooth.
10. In separate bowl, combine sugar and butter; mix well.
11. Add to cream cheese.
12. Stir in vanilla and beat until smooth.
13. Frost cool cake in pan.
14. Top with chopped pecans.
15. Store in refrigerator.

cake, butter, vegetable shortening, sugar, eggs, flour, baking soda, buttermilk, vanilla, flaked coconut, pecans, cream cheese icing, cream cheese, butter, powdered sugar, vanilla, pecans

Taken from www.food.com/recipe/italian-cream-cake-65025 (may not work)