Italian Cream Cake Serving Size : 12 Preparation Time :0:00 Categories : Desserts & Sweets Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 1/2 cup margarine 2 cups sugar 5 eggs -- separated 1 cup buttermilk 1 teaspoon baking soda 2 cups flour 1 teaspoon vanilla 1 cup coconut flakes 1 cup nuts -- chopped -- ICING: 8 ounces cream cheese 1/2 cup butter 1 teaspoon vanilla 6 cups powdered sugar 1/2 cup pecans -- chopped fine Beat egg whites with 1/2 cup sugar until stiff. Cream butter, margarine and remaining sugar until fluffy. Add egg yolks, beating after each addition. Stir soda into buttermilk. Add flour into sugar and butter mixture...alternating with buttermilk. Add vanilla, coconut and nuts. Fold egg whites into mixture. Pour into 3 greased and floured cake pans. Bake for 40 minutes at 325 F. Icing: Beat cream cheese and butter. Add vanilla and powdered sugar. Beat until spreading consistency. Add nuts. Note: This cake freezes well. - - - - - - - - - - - - - - - - - -