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Grandma Rosa's Italian Cream Pie

Submitted by: Rebecca A. Lewis of Johnstown, PA | Date Added: 13 Oct 2009
Listed in: Desserts

Cake:

1 stick Butter

1/2 cup Shortening

2 cups Sugar

1 tsp. Baking Soda

1 cup Milk

1 tsp. Vanilla Extract

1 small can Angel Flake Coconut

1 cup Pecans, chopped

Icing:

1 (8-oz.) pkg. Cream Cheese, softened

1 stick Buttered, softened

1 tsp. Vanilla Extract

1 box Confectioner's Sugar

1 cup Pecans, finely chopped

Cake:

Cream butter, shortening and sugar.

Add egg yolks one at a time to creamed mixture.

Add flour, baking soda and milk to mixture.

Beat egg whites to peaks and fold into mixture.

Then add coconut and pecans and vanilla and blend together thoroughly.

Pour into 3 greased and floured 9 inch cake pans.

Bake at 350° for 25-30 minutes until done.

Icing:

Combine cream cheese margarine, vanilla and confectioners sugar.

Beat to a spreading consistency.

Add pecans.

Ice cooled cake between layers and on top.