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ITALIAN CREME CAKE 
2 c. sugar
5 eggs, separated
1 stick butter, hard type, not the whipped
1/2 c. Crisco shortening
2 c. flour
1 tsp. soda
1 c. buttermilk
1 sm. can Angel Flake coconut
1 c. chopped pecans
1 tsp. vanilla

Cream butter, Crisco and sugar. Gradually add egg yolks and beat well. Add soda to buttermilk, then add flour and buttermilk, alternately. Add pecans and coconut. Fold in well beaten egg whites. Add vanilla. Grease and flour 3 (8") cake pans. Bake at 350 degrees for 25 minutes.

FROSTING:

8 oz. pkg. cream cheese
1/2 stick butter
1 box powdered sugar
1 cap (not c.) vanilla

Soften cream cheese and butter. Cream together, add sugar and small amount of milk and vanilla. Frost cake. Sprinkle top with pecans.
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