Italian Creme Cake

This recipe has been around for a while and it’s still good!  A very moist cake.

1 cup butter (2 sticks or 1/2 pound)

2 cups sugar

5 eggs, separated

2 cups all purpose flour

1 tsp soda

1 cup buttermilk

1 tsp vanilla

1 1/2 cup shredded coconut

1 cup chopped pecans (or other nut)

Cream butter and sugar.  Add egg yolks, one at a time mixing after each addition.

Sift flour and soda.  Add to creamed mixture alternating with the buttermilk, beginning and ending with the dry mixture.

Add vanilla, coconut, and nuts.  Beat egg whites until still and fold into batter.

Bake in three 9 inch greased, floured, and papered cake pans.  Bake in a 350˚ oven for 30 – 35 minutes.  When cool, frost with Cream Cheese Icing, recipe following:

Cream Cheese Icing

Cream together the following room temperature ingredients:

1/4 cup butter

8oz cream cheese (1 package)

1 lb or 4 cups of sifted confectioners sugar

1 tsp vanilla

Milk if needed