Italian Cream Cake - cooking recipe

Ingredients

1 stick margarine
1/2 c. shortening
2 c. sugar
5 egg yolks
5 egg whites, stiffly beaten
1 c. chopped nuts
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 small can coconut

Preparation

Cream margarine and shortening; add sugar. Beat until smooth. Add egg yolks; beat well. Combine flour and baking soda. Add to creamed mixture, alternating with buttermilk. Stir in vanilla, then coconut and nuts. Fold in stiffly beaten egg whites. Pour into greased and floured 8 or 9 inch cake pans. Bake at 325 for 25 minutes.