Cake: Italian Creme Cake

1 c. buttermilk

1 tsp. soda

5 eggs, separated

1 stick oleo

1/2 c. Crisco

2 c. sugar

2 c. flour

1 tsp. vanilla

1 c. chopped pecans

1 c. flaked coconut

Put soda in buttermilk; set aside.  Cream shortening, oleo and sugar.  Add egg yolks one at a time.  Add flour alternately with buttermilk.  Fold in beaten egg whites, nuts, coconut and vanilla.  Bake in three 9-inch round pans for 35 minutes at 325.

Frosting:

1 stick butter

1 8-oz. pkg. cream cheese

1 lb. powdered sugar

1 tsp. vanilla

Soften cream cheese; add butter and powdered sugar.  Cream well and spread on cooled cake layers and frost.

Mrs. Paul (Alda) Neuenschwander

Our Swiss Pantry II

First Mennonite Church

1987