Italian Cream Cake

I have had a few requests for this the past few days so I am going to share it. This is really a recipe that I don't like to usually share because it is my mother -in-law's special recipe and I don't feel comfortable sharing other people's recipes without their permission. However, I have made a couple of adaptations so I guess it is technically my recipe so I will share it. That and this is the internet and none of you live close enough to cut in on her fame with this recipe. And believe me, she does have a name well known for baking this delicious cake!

She once baked me an entire cake for my birthday and I ate almost the whole thing! It took me a while and Charlie helped me but we got it done, I think I seriously gained 3 lbs. It's just SO yummy! :o)

So, enjoy!

Cake:

2 c. sugar
1 c. Crisco (prefer butter flavored)
1 stick butter
5 eggs, seperated
1 tsp. vanilla (real stuff, Mexican vanilla is best)
2 c. flour
1 tsp. baking soda, mix in with flour
dash salt, mix in with flour
1 c. buttermilk (how to substitute at the bottom of the recipe)
2 c. coconut

Cream butter, Crisco, and sugar. Add egg yolks and beat well. Add flour and buttermilk alternately. Add coconut and vanilla. Beat egg whites until stiff and fold in; do this quickly. Pour batter in 3 greased and floured cake pans (I use Baker's Joy spray). Bake at 350 for about 35 minutes or until done when tested with toothpick.

Icing:

1/2 stick butter
1 box powdered sugar
1 (8 oz) pkg. cream cheese
1 tsp. vanilla (again, the real stuff)
1/2 c. chopped nuts (prefer pecans, you can use walnuts)

Cream butter and cream cheese. Add sugar gradually. Add vanilla and nuts., spread between layers and on top of cake.

*if you don't have buttermilk, put 1/4 c. white vinegar in measuring cup, pour milk to make 1 cup. Stir, let foam a little and proceed with recipe! Easy!

Merry Christmas!

Julie