Keeping My Promise

Italian Cream Cake

Cake:
2 sticks butter, softened
2 cups granulated sugar
5 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups all-purpose flour
1 tsp. vanilla extract
1 small can coconut
1 cup pecans, chopped fine

Cream Cheese Frosting:
Two 8 oz. pkg. cream cheese, softened
2 sticks butter, softened
2 boxes of 1 lb size powdered sugar (32 ozs)
1 tsp. vanilla extract
(may halve this if making a sheet cake)

Preheat oven to 350 degrees. Grease and flour three 9 inch (or a 10x14) cake pans.

Cream the butter and sugar together until fluffy. Add the egg yolks and mix well. Stir the baking soda into the buttermilk. Add flour to the butter mixture alternating with the buttermilk, beginning and ending with the flour. Mix well after each addition.
Stir in vanilla, coconut and pecans. Fold in stiffly beaten egg whites. Pour into prepared pans and bake for 25 mins. ( About 45 mins for sheet cake). Cool pans on a rack for 10 mins then remove from pans. Invert on a rack and turn right side up to cool thoroughly before frosting.

Frosting:
Cream the cream cheese and butter together until thoroughly mixed. Gradually beat in the remaining ingredients. Spread between the layers of cooled cake and then frost the top and sides.

This is very caloric and unbelievably scrumptious. Enjoy!