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Silk Italian Cream Cake by


1/2 cup softened butter
2 cups sugar
1/2 cup oil
5 beaten egg yolks
2 cups cake flour
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
5 stiffly beaten egg whites
1 (3.5 ounce can Baker's Angel Flake) coconut
1 cup chopped pecans

For filling:

1/4 cup softened butter
1 (8 ounce package) softened cream cheese
1 pound confectioners' sugar
1 cup chopped pecans


Cream 1/2 cup butter, sugar and oilin mixer bowl until light and fluffy.

Add egg yolks, beat well. Sift in flour and soda; mix well. Add buttermilk and 1 tsp vanilla; mix well. Fold in egg whites, coconut and 1 cup pecans.

Pour into 3 greased and floured 8" round cake pans. Bake at 350 for 15 to 20 minutes or until cakes test done. Remove to wire rack to cool.

Combine 1/4 cup butter or margarine, cream cheese and confectioner's sugar in a bowl; beat well. Stir in 1 tsp vanilla. Spread between layers and over top and sides of cake.

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