Baking an Italian Cream Cake this evening:

ITALIAN CREAM CAKE

1 stick butter, softened
1/2 cup vegetable shortening
2 cup sugar
5 egg yolks
2 cup sifted flour
1 tsp. baking soda
1 cup buttermilk
1 tsp. vanilla extract
3-1/2 oz. coconut
1 cup chopped nuts
5 egg whites, stiffly beaten

Cream butter and shortening; add sugar and beat until mixture is smooth. Add egg yolks and beat well. Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla extract. Add coconut and nuts. Fold in egg whites. Pour batter into 3 greased and floured 8-inch pans. Bake at 350 degrees for 25 minutes or until done.

FROSTING

1 8 oz. package cream cheese, softened
1 stick butter, softened
1 16 oz. box powdered sugar
1 tsp. vanilla
1 cup chopped nuts

Beat cream cheese and butter until smooth; add sugar and mix well. Add vanilla; beat until smooth. Stir in nuts. Spread on cool cake.

I usually make at least half again as much frosting for a good cover and fill for the cake.

The ten-inch knife makes quick work of chopping pecans.