This was one of my aunt, Rosalie's specialties - I remember she always made one of these at Thanksgiving and sometimes another at Christmas - very rich and fattening!!

Italian Cream Cake
1	stick	Margarine
2	C	Flour
1/2	C	Vegetable shortening
1	tsp	Baking Soda
2	C	Sugar
1	C	Buttermilk
5		Egg yolks
1	tsp	Vanilla
1	sm can	Angel flake coconut
1	C	Chopped nuts
5		Egg whites stiffly beaten

• Cream margarine and shortening. Add sugar and beat until mixture is smooth. Add egg yolks and beat well.
• Combine flour and baking soda and add to creamed mixture. Alternate withbuttermilk. Stir in vanilla. Add coconut and chopped nuts.
• Fold in stiffly beaten egg whites and pour batter into 3 greased and floured 8" cake pans.
• Bake at 350 degrees F. for 25 minutes or until cake tests done.
• Cool and frost with cream cheese frosting.

Cream Cheese Frosting
1	8 oz pkg	Cream cheese, softened
1/2	stick	Oleo
1	box	Powdered sugar
1	tsp	Vanilla extract
		Chopped pecans and coconut

• Beat cream cheese and margarine until smooth. Add sugar, mix well. Add vanilla, beat until smooth. Add pecans and coconut. Spread between layers and on top and sides of cake.
• This is enough frosting for 3 - 8" layers.