ITALIAN CREAM CAKE WITH NUTTY CREAM CHEESE FROSTING

Steps:

• CAKE:.
• Set oven at 350°F.
• Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
• Add egg yolks, one at a time, beating until blended after each addition.
• Add vanilla, beat until blended.
• Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture.
• Beat at low speed until blended after each addition.
• Stir in coconut.
• Beat egg whites until stiff peaks form, fold into batter.
• Pour batter into three greased and floured 9-inch round cake pans.
• Bake for 25 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pans on wire racks 10 minutes; remove from pans and cool on wire racks.
• FROSTING:.
• Place pecans in a shallow pan; bake at 350 degrees for 5-10 minutes or until roasted, stirring occasionally. Cool.
• Beat cream cheese, butter and vanilla at medium speed with an electric mixer until creamy.
• Add sugar, beating at low speed until blended.
• Beat at high speed until smooth; stir in pecans.
• Yield: about 4 cups.
• ASSMBLE:.
• Spread Nutty Cream Cheese Frosting between layers and on top and sides of cake. Garnish with pecans if desired.
• Yield: one (3-layer) cake.