Italian Cream Cake

from my mother-in-law

Italian Cream Cake

2 cups sugar

1/2 cup shortening

1/2 cup oil

5 eggs, separated

1 tsp. soda

1 cup buttermilk

2 cups flour

1 cup angel flake coconut

1/2 tsp. butter flavoring

1/2 tsp. vanilla

Cream sugar, shortening & oil. Add egg yolks one at a time, beating after each addition.

Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Add flavorings.

Fold in coconut. Beat eggwhites until stiff and fold into mixture. Pour into 3 greased &

floured 9″ pans. Bake at 350 for 25 min. Cool cake layers before icing.

Top with Pecan Cream Cheese Frosting.


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