Recipe for Italian Cream Cake anyone?

It is a great cake, but I have no idea how it is made, what is in it...anything! It used to be delivered to my job at an ice cream shop from a bakery, but I don't know which one or anything.Recipe for Italian Cream Cake anyone?
It is both famous and infamous in our family. It is absolutely irresistible.





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1 stick margarine, (4 ounces)


2 cups flour


2 cups sugar


1 cup buttermilk


1 small can flaked coconut


5 egg whites, stiffly beaten


1/2 cup shortening


5 egg yolks


1 teaspoon baking soda


1 teaspoon vanilla


1 cup chopped pecans, or walnuts


.


Frosting:


1 package cream cheese, softened (8oz)


1 box confectioners' sugar, (1 pound)


1/2 stick margarine, softened (4 Tbs)


1 teaspoon vanilla


Preparation:


Cream margarine and shortening; add sugar. Add egg yolks and beat well. Combine soda and flour; add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Pour into 3 greased and floured cake pans; bake at 350 degrees for 25 to 30 minutes.


Frosting: Beat cream cheese until smooth; stir in sugar. Add vanilla and beat until smooth. Spread on cake layers; sprinkle top with chopped nuts.Recipe for Italian Cream Cake anyone?
Italian Cream Cake is one of my favorite cakes!








Italian Cream Cake





1 (18.25-oz) box white cake mix


1 stick butter, softened


1录 cups buttermilk


3 egg whites


1 Tbsp. vanilla extract


1/4 tsp almond extract


1 (8-ounce) can crushed pineapple, drained


陆 cup sweetened flake coconut


2 cups chopped pecans, divided


2 (16-oz) cans cream cheese frosting





Preheat oven to 350潞F.


Lightly coat 2 (8-inch) cake pans with cooking spray; set aside. In a large bowl, combine cake mix, butter, buttermilk, egg whites, and extracts. Beat with an electric mixer on low speed for 30 seconds, scraping bowl as needed. Beat on medium speed for 2 minutes. Fold in crushed pineapple, coconut, and 1 cup pecans. Divide batter into 2 prepared cake pans. Bake for 31-36 minutes or until tester inserted in middle comes out clean. Cool in pans for 10 minutes then turn out on to wire racks to cool completely.


In a small bowl, stir together remaining 1 cup pecans and frosting. With a serrated knife, cut both cakes horizontally to make 4 layers. Frost the top of each layer with 陆 cup of frosting and stack on top of the next layer. Use remaining frosting to frost the entire outside of cake. Slice and serve.





--Sandra Lee, Semi-Homemade