Italian Cream Cheesecake | Italian Cream Cheesecake Recipes | Italian Cream Cheesecake Recipe

Cream sugar, shortening and oil. Add egg yolks, 1 at a time, beating after each addition. Stir sode into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9 inch pie pans. Bake at 350 degrees for 25 minutes. Cool cake layers before icing.

Icing
1 1/2 cup chopped pecans
1/2 cup butter
1/2 teaspoon vanilla
8 ounce package cream cheese
1 box powdered sugar
1/2 teaspoon butter flavoring

Cream cheese and butter; beat in sugar gradually. Add pecans and flavorings. Ice top and sides.