Italian Cream Cake(My Mother'S) - cooking recipe

Ingredients

1 c. buttermilk
1 tsp. soda
5 eggs, separated
2 c. sugar
1 stick margarine
1/2 c. shortening
2 c. sifted all-purpose flour
1 tsp. vanilla
1 c. chopped pecans
1 small can coconut

Preparation

Preheat oven to 325\u00b0.
Combine soda and buttermilk; let stand a few minutes.
Beat egg whites until stiff.
Cream sugar, margarine and shortening.
Add egg yolks, one at a time, beating well after each addition.
Add buttermilk alternately with flour to creamed mixture.
Stir in vanilla.
Fold in egg whites; gently stir in pecans and coconut.
Bake in 4 greased, floured layer pans at 325\u00b0 for 25 minutes or until done.
Frost cooled cakes with a double recipe of Cream Cheese Icing.
Makes 2 (2 layer) cakes.