Italian Cream Cake 2 -

2 c Sugar

5 Egg yolks

2 c Flour

1 t Baking soda

1 c Buttermilk

1 cn

3 oz coconut

1 c Chopped walnuts

5 Egg whites, stiffly beaten

8 oz Cream cheese, softened

1/2 c Butter, softened

1 lb Confectioners sugar

1 t Vanilla

1/2 c Chopped walnuts

1. Cream 1/2 c butter, shortening, and sugar in a

mixing bowl until light and fluffy. Add egg yolks; beat well. 2. Mix flour and baking soda together. Add to batter

1 tsp vanilla, beating well after each addition.

3. Stir in coconut and 1 cup walnuts. Fold in egg

4. Pour into 3 greased and floured

9 inch cake pans.

350F for 25 minutes, or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely.

5. Combine cream cheese and 1/2 cup butter in mixing

1 tsp vanilla; mix well. Stir in

1/2 cup chopped walnuts.

6. Spread between layers and over top and side of

24 hours. Calories per serving: