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Bryson City, North Carolina
Italian Cream Cake with Cream Cheese Frosting
Cream shortening, oleo, and sugar until smooth. Add egg yolks, one at a time, beating well. Combine flour and soda and add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and chopped nuts. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 8-inch cake pans. Bake at 350 degrees for 25 minutes. (I do not put nuts in the cake - your option.)
Frosting: Beat cream cheese and oleo until smooth; add sugar and mix well. Add vanilla and nuts and heat until smooth. Spread between layers and on top and sides of cake.
Note: I use 3 cake pans or a rectangular cake pan. Grease and flour pan before pouring in cake mix.
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