Italian Cream Cake

1. 1

   Dissolve baking soda in buttermilk and set aside.

2. 2

   Cream butter and shortening; add sugar and beat until creamed.

3. 3

   Add egg yolks and mix thoroughly.

4. 4

   Stir in vanilla.

5. 5

   Alternately add flour and buttermilk mixture to butter mixture.

6. 6

   Stir in coconut and chopped pecans.

7. 7

   Beat egg whites until stiff.

8. 8

   Fold into batter. Divide batter between 3 greased and floured 9-inch pans.

9. 9

   Bake in a 350u00b0 oven until done.

10. 10

    Test with toothpick.

* Per serving · 4 servings · Values may vary.

No additional tips available.