A friend gave me this recipe years ago and it is absolutley the best Italian Cream Cake recipe I've ever eaten. It won 2nd place at a family reunion out of about 30 desserts.
2 s sugar 2 c flour
1 t vanilla 5 eggs (separated)
1 t soda 1 c buttermilk
1 stick butter 1 c crisco
1 sm can Angel Flake 1 c chopped pecans
Coconut
Grease and flour three 8" round cake pans. Preheat oven to 350 degrees.
Cream butter and crisco with sugar in a large mixing bowl. Gradually add egg yolks and beat well. Dissovle soda in buttermilk. Add flour alternately with the buttermilk to the creamed mixture. Blend well on medium speed on electric mixer. Add pecans, coconut and vanilla and mix well. Beat egg whites until stiff peaks form. Fold into batter on low speed of electric mixer.
Pour batter evenly into the prepared pans. Bake at 350 degrees for 25 minutes or until a toothpick inserted in center, comes out clean. Cool in pans for 10 minutes, then invert onto wire racks. Cool thoroughly. Frost with Cream Cheese Frosting.
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