2 sticks butter
2 c. sugar
2 tsp. vanilla
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 c. buttermilk

Grease and flour 4 cake pans (8 x 8 inch). Preheat oven to 325 degrees. Combine buttermilk and soda; let stand while mixing the following; separate eggs and beat whites until stiff (set off in refrigerator). Cream sugar and butter until real creamy, then add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture; beat well, stir in vanilla. Fold in stiffly beaten egg whites. Pour in pans and bake 25 minutes or until tested done. Frost cooled cake with Italian Cream Frosting.

FROSTING:

8 oz. cream cheese
1 lb. powdered sugar
1 stick butter
1 tsp. vanilla

Cream all of the above and spread on cake.