Italian Wedding Cake

 

1 tsp. Baking soda, dissolved in 1 C. Buttermilk

1/2 C. Butter

1/2 C. Shortening

2 C. Sugar

5 Eggs, separated

1 tsp. Vanilla

1 tsp. Bourbon (optional)

1 C. Coconut

1 C. chopped Nuts

 

Cream butter and shortening and add sugar. Beat until smooth. Add egg yolks, mix well. Stir in flour. Add buttermilk, vanilla, bourbon if using, coconut and nuts. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three greased and floured 8” cake pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with cream cheese frosting. Sprinkle with chopped nuts if desired.

Frosting: Beat 8 oz. cream cheese with 1/2 C. butter until smooth; mix in 1 tsp. vanilla. Add 1 box sifted powdered sugar.