Chocolate Italian Cake - cooking recipe

Ingredients

5 large eggs (separated)
1/2 c. softened butter
1/2 c. shortening
2 c. sugar
2 1/2 c. all purpose flour
1/4 c. cocoa
1 tsp. salt
1 tsp. soda
1 c. buttermilk
1 c. coconut
2/3 c. finely chopped pecans
2 tsp. vanilla

Preparation

Beat egg whites at high speed with electric mixer until stiff peak forms. Set aside. Beat butter and shortening until creamy. Gradually add sugar beating well. Add egg yolks one at a time, beating until blended after each addition. Combine flour, cocoa, and soda, to butter mixture alternately with buttermilk beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans and vanilla. Fold in egg whites. Pour batter in 3 greased and floured 8 inch round cake pans. Bake at 325 degrees for 25 to 30 minutes. Cool in pans 10 minutes. Cool completely. Spread chocolate cream cheese frosting between layers and on top and sides of cake. This is a version of the Italian cream cake.