Mom’s Italian Cream Cake

READY IN: 25mins
SERVES: 12
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325 degrees.
  • Combine baking soda and buttermilk, let stand a few minutes.
  • Cream sugar, butter, and shortening.
  • Add egg yolks, one at a time, beating well after each addition.
  • Add buttermilk/soda mixture, alternately with flour, to creamed mixture. Stir in vanilla.
  • Place this mixture in a separate bowl.
  • Wash and dry the mixing bowl.
  • Beat egg whites until stiff.
  • Fold egg whites into batter.
  • Stir in pecans and coconut (gently).
  • Bake in 3 (9 inch) greased, floured layer pans.
  • Bake about 25 minutes, or until cake looks done.
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