Italian Cream Cake

• CAKE
• 1/2 cups vegetable oil
• 1/2 cup butter
• 2 cups sugar
• 1 tsp vanilla extract
• 5 large eggs separated
• 2 cups all purpose flour
• 1/2 tsp.salt
• 1 tsp baking soda
• 1 cup buttermilk
• 2 cups (7 oz) sweetened flaked coconut
• 1 cup chopped pecans
• ICING
• 1 8oz pkg cream cheese soft
• 1/2 cup butter soft
• 2 Tbsp cream
• 1 tsp vanilla extract
• 1 cup pecans
• 1 # (7 cups) powdered sugar

1. CAKE
2. Preheat oven to 375. Butter and flour 3 9" pans.
3. Combine shortening, butter, and sugar. Add vanilla. Beat until fluffy. Add yolks one at a time, beating after each.
4. Combine dry ingredients. Gradually add them alternating with buttermilk, beginning and ending with dry ingredients.
5. Beat egg whites till stiff. Fold into batter. Add coconut and 1 cup nuts.Divide among pans.
6. Bake 30 min, switching 1/2 way through. Toothpick should come out clean. Cool completely.
7. Icing
8. Beat cream cheese, butter, cream, vanilla together. Slowly add sugar, beating till smooth. Add 1 cup of nuts.
9. Spread icing between layers and on top. May sprinkle with coconut if desired.

cake, vegetable oil, butter, sugar, vanilla, eggs, flour, tspsalt, baking soda, buttermilk, coconut, pecans, icing, cream cheese, butter, cream, vanilla, pecans

Taken from www.epicurious.com/recipes/member/views/italian-cream-cake-50169658 (may not work)