Italian Cream Cake

• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 5 eggs
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk
• 1 cup chopped pecans
• 1/2 cup flaked coconut
• Cream Cheese Frosting:
• 2 pkgs (one 8 oz, one 3 oz) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 1 tsp vanilla extract
• 1 cup coarsely chopped pecans

1. 1. In a large mixing bowl, cream the butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. Fold in pecans and coconut.
2. 2. Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. 3. For frosting, in a large mixing bowl beat cream cheese and butter until fluffy. Add confectioners' sugar and vanilla; beat until smooth. Spread frosting between layers and cover top and sides of cake. Press pecans onto sides of cake. Store in the refridgerator.

butter, shortening, sugar, eggs, vanilla, flour, baking soda, salt, buttermilk, pecans, flaked coconut, cream cheese frosting, pkgs, butter, sugar, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/italian-cream-cake-50006550 (may not work)