Italian Cream Cheesecake

1 Stick butter or margarine
1/2 c Shortening
1 ts Baking soda
2 c Flour
2 c Sugar
5 Egg yolks
1 c Buttermilk
2 ts Vanilla
1 sm Cn coconut
1 c Chopped pecans
5 Egg whites, beaten
Frosting:
1 8-oz pk cream cheese
1 Box powdered sugar
1/2 Stick butter or margarine
1 ts Vanilla

Cream shortening & butter, add sugar & egg yolks. Beat well. Combine dry ingredients, add to mixture with butter & flour. Add coconut & 3/4 c pecans. Fold in egg whites & mix. Bake at 350 degrees for 25 min.

Frosting:

Cream together & add the remaining pecans.

Italian Cream Cheesecake printer friendly version located here. (Just the recipe. Nothing else.)
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