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Readers' Swap returns this week with a reader's request for a family Italian Cream Cake recipe.

I cannot give this recipe without first saying it is my favorite cake. In fact, my wedding cake was Italian Cream, and was chosen because of its rich look and texture, not to mention taste. The icing also looks elegant without a whole lot of work.

In my family recipe box, there is a weathered slip of paper in my grandmother's handwriting for her recipe. It is a tried and true recipe handed down to me after the wedding.

Courtesy Mammaw Earnestine

1 stick butter or oleo

1/2 cup Crisco

2 cups sugar

5 eggs (separated)

1 tsp. vanilla

2 cups sifted flour

1 cup buttermilk

1 tsp. baking soda

1 can coconut (small or large depending on preference)

1 cup nuts

Cream oleo and shortening. Add sugar and cream well. Add egg yolks and milk one at a time. Beat well after each addition. Add vanilla. Add soda in buttermilk and alternate adding the buttermilk and flour into mixture. Beat egg whites until stiff but not dry. Fold in nuts and coconut. Bake in three-layer pans for 30 minutes at 350 degrees. Allow to cool.

For the icing:

1 box confectioner's sugar

1 stick oleo

1 tsp. vanilla

1 8 oz. pkg. cream cheese

Cream oleo and cream cheese. Add vanilla. Gradually add powdered sugar and cream well. Be sure the cake is cool before icing. Garnish as you like.