Italian Cream Cake

shared by Patty H. (whose friend Cheryl S. shared it with her; not as difficult as it may sound and definitely tasty!)

Ingredients and Directions

1 tsp. soda

1 cup buttermilk  

a)    mix and let stand a few minutes

1 stick butter or oleo

2 cups sugar    

b) cream butter and sugar; then add 5 egg yolks; one at a time, beat after each

2 cups flour

1/2 tsp. salt    

c)     mix together; alternate adding buttermilk mixture to  butter mixture; beat after each addition

d)    add 1 tsp. vanilla and beat

e)     beat 5 egg whites in a separate bowl till stiff peaks form and fold into batter

f)      stir in 1 to 1 1/2 cups chopped pecans and 1 1/2 cup coconut

g)    bake in two 9x13 sheet cake pans at 325 for 25 - 30 mins.  (Don't overbake) 

h)    can be baked ahead and frozen.

 Frosting:

1 to 1 1/2,  8 oz.  pkgs. creamed cheese (creamed)

add 1 stick of butter (softened and creamed)

add  enough powdered sugar  and beat to make a thick and creamy texture

add 1 1/2 - 2 tsps. vanilla.  

add a cup or 1 1/2 cups chopped pecans to the icing