Italian cream cake


1 c. buttermilk
1 t. baking soda
1 stick butter
½ c. shortening
2 c. superfine sugar
5 eggs yolks
5 egg whites
2 c. flour, sifted
1 t. vanilla
1 c. chopped pecans
1 can (3.5 oz.) coconut (optional)

Preheat oven to 325* F. Mix soda and buttermilk and let stand. Cream sugar, butter and shortening. Add yolks, one at a time. Add milk and flour alternately. Beat white stiff. Add vanilla, pecans and coconut. Fold into batter. Grease 3 9-inch pans very well. Bake 25 minutes or till done.

CREAM CHEESE ICING: 8 oz. cream cheese, 1 stick butter or margarine at room temp. 1 lb. confectioners sugar and 1 t. vanilla. Cream; beat.