*  Exported from  MasterCook  *
 
                             Italian Cream Cake
 
 Recipe By     : Rare Collection, The Junior League of Galveston County (TX)
 Serving Size  : 12   Preparation Time :0:30
 Categories    : Cakes                            Desserts
                 Nuts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           butter -- no substitution
    2      cups          sugar
    5                    egg whites -- beaten stiffly
    5                    egg yolks -- beaten well
    2      cups          flour
    1      teaspoon      baking soda
    1      cup           buttermilk
    1      teaspoon      vanilla
    1      can, small    coconut flakes
    1      cup           nuts -- chopped
                         Frosting:
    8      ounces        cream cheese -- softened
      1/4  cup           butter
    1      box           powdered sugar
    1      teaspoon      vanilla
    1      cup           pecans -- optional
    1      cup           coconut -- optional
 
 Cream butter and sugar.  Add beaten egg yolks to mixture and mix well.
  Combine flour and baking soda and set aside.  Combine buttermilk, vanilla,
 coconut, and nuts, and set aside.  Alternately add flour mixture and
 buttermilk to creamed mixture, mixing well after each addition.  Beat egg
 whites until stiff.  Fold into mixture.  Pour into three greased and floured
 8-inch cake pans.  Bake at 350° for 20 min.  For frosting, beat together
 cream cheese and butter in mixing bowl.  Add powdered sugar and vanilla,
 beating until smooth.  Add coarsely chopped pecans and coconut, if desired.
  Ice cake when cool.
 
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