Italian 3-Layer Cream Cake

Italian 3-Layer Cream CakeServes 12

½ cup butter, margarine or butter shortening
½ cup shortening
2 cups sugar
5 eggs, separated
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1 teaspoon vanilla extract
1 to 1½ cups sweetened flaked coconut
1 cup chopped pecans

Cream together butter and shortening.

Add sugar and beat until fluffy. Add egg yolks, one at a time.

Mix together flour and baking soda. Add alternately to creamed mixture with buttermilk until completely mixed.

Mix in vanilla extract. Add coconut and pecans and stir in. In a separate bowl, beat egg whites until stiff and fold into cake mixture. Pour into three greased and floured 8-inch cake pans. Bake at 350 F for 30 to 35 minutes, or until toothpick inserted in middle comes out clean. Cool on racks.

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