Recipe - Italian Cream Cake

One half cup Butter, softened
One half cup Shortening
2 cup Sugar
5 Egg yolks
2 cup Flour
1 teaspoon Baking soda
1 cup Buttermilk
1 teaspoon Vanilla
1 cn 3 ounce coconut
1 cup Chopped walnuts
5 Egg whites, stiffly beaten
8 ounce Cream cheese, softened
One half cup Butter, softened
1 pound Confectioners sugar
1 teaspoon Vanilla
One half cup Chopped walnuts

1. Cream One half cup 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 mixture alternately
with buttermilk and 1 tsp vanilla, beating well after each addition.

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

4. Pour into 3 greased and floured 9 inch cake pans. Bake at 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 One half cup butter in mixing bowl; beat well. Add
confectioners sugar and 1 tsp vanilla; mix well. Stir in One half cup chopped
walnuts.

6. Spread between layers and over top and side of cooled cake. Chill in
refrigerator. Cake will be easier to cut if stored in refrigerator for 24
hours.

Calories per serving: 661

Cyberealm Cookbook, Vol 1, 4/93, Cyberealm BBS, compiled by Linda Fields.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber1.zip