Chocolate Balls

16 oz Hershey bar
8 oz Cool Whip

Melt bar in double boiler (if you don't have one
I just put water in one saucepan and set a smaller
one inside that so the hot water melts the chocolate.
Otherwise the chocolate will cook and get hard)
Mix in Cool Whip.
Refrigerate 1 hour.
Roll into balls and roll in crushed vanilla wafers.

ITALIAN CREAM CAKE

1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs separated
2 c. flour
1 c. buttermilk
1 t. baking soda
1 c. chopped pecans
1 c. coconut

Cream butter, shortening and sugar together. Add egg yolks one at a
time. In separate container, mix buttermilk with baking soda, then
add to shortening mixture alternately with flour. Add pecans and
coconut, then fold in egg whites which have been stiffly beaten.
Pour batter into a large bundt, tube or layer pan which has been
well greased and floured. Bake 1 hour at 350*. Allow cake to cool 
in pan, then turn onto cake plate and ice.

ICING

1/2 c. butter
8 oz. cream cheese
1 pound box of confectioner's sugar
1 t. vanilla

Cream butter and cream cheese, then add confectioner's sugar and
vanilla. For best results, the iced cake should be refrigerated. The
flavor improves with age.

Submitted by Wanda!
  

                                                                Submitted by Peggy!

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