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Italian Cream Cake




Source of Recipe


BEATLENEST


List of Ingredients




1/2 cup butter or margarine; do not use low fat margarine as butter is best
1/2 cup shortening
2 cups sugar
2 cups flour
5 eggs
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla
1 3 1/2 oz. can sweetened flake coconut
1 cup chopped pecans



Recipe



Beat butter or margarine and shortening in large mixing bowl at medium speed of electric mixer. Gradually add sugar beating well. Add eggs one at a time, beating after each addition. Combine flour and soda, add to creamed mixture alternately with buttermilk, beginning and ending with flour. Mix well after each addition. Stir in vanilla, coconut and pecans. Pour into 3 greased and floured 9" cake pans. Bake at 350 degrees 20 to 25 minutes until wooden pick comes out clean. Cool in pans 10 minutes, remove from pans. Cool completely on wire rack. Spread cream cheese frosting between layers and on top and sides of cake.