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Italian Cream Cake
This is the mixture we use for our wedding cakes.
Cake: Combine baking soda and buttermilk and let stand a few minutes. Beat egg whites until stiff. Cream sugar, butter, and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla, fold in egg whites. Gently stir in pecans and coconut. Pour into three 9-inch greased and floured layer pans. Bake at 325 degrees for 20 minutes or until cake tests done; watch closely! Frost when cake is cool to touch.
Frosting: Cream together butter and cream cheese. Add vanilla. Gradually add confectioners sugar. Beat until well blended, then add pecans.
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