Italian Cream Cake

One of my favorite cakes made by my paternal grandmother was the Italian Cream cake. It's a cake I don't see much anymore. So I present it here.

Cake Layers

1 stick butter
1/2 C of shortening
2 C sugar
2 C flour
1 tsp soda
1/4 tsp salt
1 C buttermilk
1 tsp vanilla extract
1/2 tsp lemon extract
1 C coconut (packed)
5 eggs, separated
1 C pecans, chopped

Cream butter, shortening, and sugar until fluffy. Add egg yolks, flour, soda, salt, and buttermilk and cream well. Add nuts, coconut, and flavorings. Fold in beaten egg whites. Bake in 3 layers at 350 degrees F for 15-18 minutes. Frost with cream cheese frosting.

Cream Cheese Frosting

1 1/2 (8 oz) package cream cheese
1/2 stick margarine
1 1/2 boxes 10 X sugar
1 1/2 tsp vanilla extract
1 1/2 C pecans, chopped

Cream the cream cheese and margarine. Add sugar and vanilla. Cream well.  Added pecans and mix well.

Frost the cake layers and the top.

Source: Taste and See that the Lord is Good, "ABC" Senior Adults, First Baptist Chruch, Sylvester, GA. 2008 Morris Press Cookbooks.