One of my all time favorites!!!!!!!!!!

1 c buttermilk
1 tsp baking soda
2 c white sugar
1/2 c butter
1/2 c vegetable oil
1/2 c shortening
4 egg yolks
1 tsp vanilla extract
4 egg whites
2 c all-purpose flour
1 (3.5oz) package flaked coconut
1 c chopped pecans

1 (8oz)cream cheese, softened
1/2 c margarine, softened
4 c confectioners' sugar
1 tsp vanilla extract
1 c chopped pecans

Preheat oven to 325
Grease three 9 inch, round cake pans.
Combine soda and buttermilk, and let stand a few minutes.

In a large bowl, cream sugar, 1/2 cup butter, 1/2 cup oil and shortening. Add egg yolks one at a time, beating well after each addition. Mix buttermilk mixture alternately with flour into creamed mixture. Stir in 1 teaspoon vanilla.

In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Gently stir in 1 cup pecans and coconut.

Pour batter into pans. Bake 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.Cool.

To make the Cream Cheese Frosting: Beat cream cheese, 1/2 cup butter or margarine, 1 teaspoon vanilla, and confectioners' sugar. Stir in 1 cup chopped pecans. Frost and fill cake.

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Avoid Fruits~N~Nuts....you are what you eat!!!

One of my cousins brought an italian cream cake to my parents funeral. It was the most delicious cake I'd ever eaten. This sounds harder than what I usually do, but I might try it (or beg you again to cook for me )

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the first time I ever had one,my husband bought it for me from like wal mart or something-
it was the first cake I had ever had from a store that didn't have that totally store bought cake...all I could think of was...good lord if this is this good from a store homemade is gonna rule!!!


This is totally worth the extra steps!!!!

YUM

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Avoid Fruits~N~Nuts....you are what you eat!!!