ITALIAN CREAM CAKE

FOR THE CAKE:
1 teaspoon baking soda
1 cup buttermilk
5 eggs, separated
2 cups sugar
1 stick (1/2 cup) butter, softened
1/2 cup shortening
2 cups sifted all-purpose flour
1 teaspoon vanilla
1 cup chopped pecans
1 (4-ounce) can of Angel Flake coconut
FOR THE FROSTING:*
2 sticks (1 cup) butter, room temperature
2 packages (8-ounce each) cream cheese, softened
2 teaspoons vanilla
2 pounds confectioners' sugar
About 2 cups finely chopped pecans

Preheat oven to 325 degrees F. Grease and flour 3 (9-inch) layer cake pans.

TO MAKE THE CAKE:
Combine baking soda and buttermilk and let stand a few minutes.

Beat egg whites until stiff; set aside.

Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into prepared pans.

Bake at 325 degrees for 20 minutes or until cake tests done; watch closely!

Frost when cake is cool to touch.

TO MAKE THE FROSTING:
Cream together butter and cream cheese. Add vanilla. Gradually add confectioner's sugar. Beat until well blended, then add pecans.

*Note from Source: This is the mixture we use for our wedding cakes.

Source: Spahn House/ Bed and Breakfast/Senatobia, Mississippi