ITALIAN CREAM CAKE

FOR THE CAKE:
1/2 cup margarine or butter, softened
1/3 cup shortening
1 3/4 cups sugar
4 egg yolks
1 tsp. vanilla
1 3/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
3/4 cup buttermilk
1 (3 1/2 oz.) can flaked coconut
1 cup chopped pecans
4 egg whites
FOR THE CREAM CHEESE PECAN FROSTING:
12 oz. cream cheese
6 Tbsp. margarine or butter
1 1/2 tsp. vanilla
6 cups sifted powdered sugar
1/2 cup chopped pecans

TO PREPARE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour three (8-inch) cake pans.

In a large mixing bowl beat the margarine or butter and shortening until combined. Add sugar; beat until light and fluffy. Add egg yolks and vanilla; beat well.

In another bowl combine flour, baking powder and baking soda; add to egg mixture alternately with buttermilk, beating just until combined after each addition. Stir in coconut and chopped pecans.

In a small mixing bowl beat egg whites until stiff peaks form. Stir about one-third of the whites into the cake batter to lighten. Fold in remaining whites. Pour batter evenly into prepared cake pans.

Bake at 350 degrees for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pans ten minutes; remove from pans. Cool thoroughly on wire racks.
Frost with Cream Cheese Pecan Frosting.

TO PREPARE THE CREAM CHEESE PECAN FROSTING:
In a small mixing bowl, beat cream cheese, margarine or butter and vanilla until smooth. Gradually add powdered sugar, beating well until smooth. Stir in pecans.

Note: I got this recipe a few years back from either Ladies Home Journal magazine or Good Housekeeping magazine, and it's always been a big success for me.

Source: Dolph