Italian Cream Cake - cooking recipe

Ingredients

1 stick margarine, softened
1/2 c. shortening minus 1 Tbsp. plus 1 bar German chocolate melted and cooled
2 c. sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
1 can (3 1/2 oz.) flaked coconut
1 c. chopped nuts

Preparation

Cream margarine, shortening and chocolate.
Add sugar; beat until mixture is smooth.
Add egg yolks and beat.
Combine flour and soda; add to creamed mixture alternately with buttermilk. Stir in vanilla, coconut and pecans.
Fold in stiffly beaten egg whites.
Pour batter into well greased 9 x 13-inch sheet pan. Bake at 350\u00b0 for 40 to 45 minutes.
Cool cake in pan and frost with Cream Cheese Icing.