1 stick butter
2 c. sugar
5 egg yolks
1 c. chopped nuts
1 tsp. vanilla
1/2 c. Crisco or other shortening
2 c. plain flour
1 c. buttermilk
1 tsp. baking soda
1 sm. can Angel Flake coconut
5 egg whites, stiffly beaten

Cream butter, shortening. Add sugar and egg yolks and beat well. Add flour and soda, which have been sifted together, alternately with buttermilk. Stir in vanilla and add nuts and coconut. Fold in stiffly beaten egg whites. Pour into 3 greased and floured 9 inch layer cake pans. Bake at 350 degrees for 25 minutes.

FROSTING FOR ITALIAN CREAM CAKE:

8 oz. cream cheese, room temperature
1 stick butter, room temperature
1 box powdered sugar
1 tsp. vanilla
1 c. nuts, optional

Mix all ingredients together and spread on layers and top of cake.