1 stick butter
1/2 c. shortening
2 c. sugar
5 egg yolks
2 c. cake flour
5 egg whites
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 sm. can coconut
1 c. pecans

Cream butter and shortening. Add sugar and beat well. Add egg yolks, one at a time. Stir flour and soda together; add flour mixture and buttermilk alternately with sugar and shortening mixture. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in 3 layer pans at 350 degrees for 25 minutes.

Split cake in half when cool. Fill with the following:

Sprinkle rum or whiskey onto upper and lower halves of cake layers.

Fill with vanilla pudding and chocolate puddings (not instant); do this alternately.

You may sprinkle powdered sugar on layers or use the following frosting on the top layer.

CREAM CHEESE FROSTING:

2 (8 oz.) pkg. cream cheese
1/2 stick butter
1/2 c. chopped pecans
1 box confectioners sugar
1 tsp. vanilla

Cream the cheese and butter. Add sugar and vanilla. Add chopped pecans. Spread on layers and sides of Italian Cream Cake.

NOTE: May add almond extract to chocolate pudding and rum extract to vanilla pudding.