Italian Cream Cake

I have to begin my blog with an ode to my Grandmother's specialty. Italian cream cake. Every Thanksgiving and Christmas she would make this. The men in the family especially loved this cake. It has a bit of dryness to it, compared with other cakes but it compliments the cream cheese frosting very well.

Directions:

Get your shopping list and measuring cups ready, set, go...
Ingredients:

• 1 stick of butter
• 2 cups of granulated sugar
• 2 cups of all-purpose flour
• 1 cup of buttermilk
• 3 1/2 ounces (1 can) of flaked coconut
• 5 egg yolks (save the whites)
• 1/2 cup of vegetable shortening
• 5 egg whites
• 1 teaspoon of baking soda
• 1 teaspoon of vanilla extract
• 1/2 cups of nuts finely chopped - walnuts or pecans (I like pecans the best!)

Ingredients for the yummy cream cheese frosting:

• 8 ounces (1 package) of cream cheese softened
• 1 pound box of confectioners sugar
• 1/2 cup of nuts - walnuts or pecans (For best results use what you did in the cake)
• 1/2 stick of butter
• 1 teaspoon of vanilla extract

To ensure that this cake preforms at its best and isn't a complete flop - Make sure you follow this recipe exactly!!!

1. Cream together the butter and shortening.
2. Add in the sugar, mixing until the mixture is well blended.
3. Add the egg yolks, beat well.
4. For best results, sift the flour - measure it again to make sure it's 2 cups - add the baking soda and sift the flour again.
5. Combine the flour and buttermilk alternately to the creamed ingredients.
6. Add in the vanilla.
7. Fold in the coconut and nuts - these can be omitted based on personal preference.
8. Pour the Italian cream cake batter into 3 - 8" round cake pans. Please grease these pans or wax line them.
9. The cake should bake undisturbed until done at 350 degrees for approx 25 minutes.

When the cake has finished baking, place it in a safe place for cooling. You'll want to ensure that the cakes will come out the pans in one piece. Don't try to take them out too soon!!!

For the cream cheese frosting:

1. Cream the butter and cream cheese together until smooth.
2. Add in the vanilla extract and mix until blended.
3. Gradually mix in the powdered sugar a little at a time.
4. Once it's blended, whip the frosting on high, then add in the nuts.
5. This frosting should be spread evenly between the layers of the cake, on the top and on the sides. There should be enough!

**Do not frost a cake that is not completely cooled*