Trisha Yearwoods Italian Cream Cake


2 cups all purpose flour

1 t. baking soda

1/2 cup (1 stick) unsalted butter

1/2 cup veg. shortening

2 cups sugar

5 large eggs, sep

1 cup buttermilk, well shaken
1 t. vanilla
1/2 cup chopped pecans
1 cup sweetened coconut

ITALIAN CREAM FROSTING
8 oz. cream cheese, room temp
4 T. (1/2 stick) butter, room temp.
1 lb confectioners' sugar
1 t. vanilla
1/2 cup chopped nuts


Preheat oven to 350*. Grease and lightly flour 3 - 9" cake pans.

Sift the flour and soda together and set aside.

With ele. mixer, cream the butter and the shortening with the sugar until
fluffy, about 5 min. Add the egg yolks one at a time, beating well between
each addition. With the mixer on med. speed, add the flour and the
buttermilk alter. beginning and ending with buttermilk. Add the vanilla,
coconut and nuts and stir well to incorporate.

In separate bowl with clean beaters, whip the egg whites to stiff peaks.
Gently fold the egg whites into batter, just until blended.

Pour the batter into the prepared pans and bake for 25 min. or until done,
when top bounces back. Cool the layers on wire racks spray to prevent
sticking.

With an ele. mixer, beat the cream cheese with the butter on high speed
until fluffy. Reduce the speed to med. and blend in sugar and vanilla. Beat
well until frosting is smooth.

When the cake is completely cool, spread the frosting betweenthe layers and
on the sides and top of the cake. Sprinkle with the nuts.