Italian Cream Cake I

• 1 cup butter
• 5 egg yolks
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 5 egg whites
• 2 cups white sugar
• 1 ½ cups buttermilk
• 1 cup chopped walnuts
• 1 cup flaked coconut
• 1 (8 ounce) package cream cheese
• ½ cup butter
• 3 ½ cups confectioners’ sugar
• 1 teaspoon vanilla extract
• ¼ cup chopped walnuts

Directions

1. Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
2. Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
3. Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
4. Combine cream cheese, 1/2 cup butter or margarine, confectioners’ sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.