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Italian Creme Cake

2 sticks butter
2 cups sugar
5 eggs, separated
1 tsp. baking soda
1 cup buttermilk
2 cups flour
1 cup of shredded coconut
1 cup chopped pecans
1 tsp vanilla
Icing (see below)

Cream butter and gradually add sugar and egg yolks. Beat well. Add baking soda to buttermilk. Add flour and mix alternately with buttermilk. Add pecans, coconut and vanilla. Fold in well beaten egg whites. Grease and flour 3-8inch or 2 9-inch pans and fill. Bake at 350 for 25 minutes. Test for doneness with toothpick.

Frost with 12 oz. softened cream cheese, mixed with 1 stick butter, box of 10x (maybe a little more) and 1 tsp vanilla. Freezes well and is rich and delicious.


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