the best cake is . . .

italian cream cake.

cake:
2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 teaspoon soda
1 cups buttermilk
2 cups flour
1 cup angel flake coconut
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

cream sugar, shortening, and oil. add egg yolks one at a time, beating after each addition. stir soda 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 pans. bake in 350 degree oven for 25 minutes. cool cake layers before icing.

icing:
one 8-ounce package cream cheese
1/2 cup margarine
one 1-pound box confectioners sugar
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

cream cheese and margarine. beat in sugar gradually. add flavorings. this makes lots of icing for each layer top and sides. serves 16.

{it really is the best}