Italian Cream Cake with Cream Frosting



Italian Cream Cake

1 stick oleo
1/2 cup shortening
1 tsp vanilla
5 egg yolks
2 cups sugar
1 tsp baking soda
1 cup buttermilk
2 cups flour
1 cup chopped pecans
1 cup coconut
5 egg white, stiffly beaten

Cream oleo, shortening; add vanilla and whipped egg yolks. Slowly add sugar. Mix gently. Mix sode into buttermilk. Add gently to mixture, alternating with flour. Fold in nuts, coconut and egg whites. Pour batter into 3 cake pans. Bake 20-40 minutes at 350 degrees.

Cream Frosting

1 (8 oz) package of cream cheese
1 stick oleo, softened
1 box powered sugar
1 tsp vanilla

Soften cream cheese and oleo. Cream together and add powered sugar, beating at high speed. Add vanilla and beat well. Spread between each layer of cooled cake and over top and sides.