Italian Cream Cake

Ingredients

• 1 stick butter
• 1/2 cup Wesson oil
• 2 cups of sugar
• 5 eggs, separated
• 1 cup of buttermilk
• 1 teaspoon of baking soda
• 2 cups of flour
• 1 teaspoon vanilla
• 1 cup shredded coconut
• 1/2 cup of pecans

• Icing

• 1 (8 oz) package cream cheese, softened
• 1 stick butter, softened
• 1 teaspoon vanilla
• 1 box of powdered sugar
• 1/2 cup finely chopped pecans (coconut optional)

Directions

1. 1

   Cream butter, oil, and sugar.

2. 2

   Add egg yolks one at a time, beating after each addition.

3. 3

   In a separate bowl, stir baking soda into buttermilk.

4. 4

   Add sifted flour into batter, alternating with buttermilk mixture.

5. 5

   Add vanilla, coconut, and chopped pecans.

6. 6

   Beat egg whites and fold into mixture.

7. 7

   Pour into a greased and floured 9x13-inch pan or three 8- or 9-inch pans.

8. 8

   Bake at 325°F for 30–35 minutes.

9. 9

   Cool and ice.

10. 10

    For the icing: Beat cream cheese and butter.

11. 11

    Add vanilla, powdered sugar, and pecans.

12. 12

    Beat until spreading consistency.