Italian Cream Cake

Italian Cream Cake

5 eggs
1/2 cup real butter , softened
1/2 cup vegetable shortening
2 cups sugar
1 tsp baking soda
1 cup buttermilk
2 cups all-purpose flour, sifted twice
1 cup coconut
1 cup chopped nuts
2 tsp Vanilla Extract

Cream Cheese Frosting:
1 package (8oz) cream cheese, softened
1/2 cup butter or margarine, softened
1 package (16 oz) powdered sugar
1 tsp Vanilla Extract


Separate eggs and beat egg whites until stiff; set aside. Cream butter, shortening, and sugar. Add egg yolks, one at a time, beatin well after each addition. Dissolve soda in buttermilk; add alternately with flour. Beat well; add coconut, nuts, and extracts. Fold in stiffly beaten egg whites. Pour into 3 bottom-greased and floured 9 inch cake pans, using 2 cups batter for each pan. Bake at 350 degrees for 25 minutes. Makes 16 servings.