Italian Creme Cake - cooking recipe

Ingredients

1/2 c. shortening
1/2 c. margarine, softened
2 c. sugar
5 egg yolks
2 c. self-rising flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla extract
1 (6 oz.) pkg. frozen coconut
1 c. chopped pecans
5 egg whites, stiffly beaten
Frosting
1/2 c. chopped pecans

Preparation

Cream shortening and margarine in mixer bowl until light and fluffy.
Add sugar gradually, beating well.
Beat in egg yolks. Mix flour and soda in bowl.
Add to creamed mixture alternately with buttermilk.
Stir in vanilla, coconut and pecans.
Fold in egg whites.
Pour into 3 greased and floured 9-inch round cake pans.
Bake at 350\u00b0 for 25 minutes or until layers test done. Remove to wire racks to cool.
Spread frosting between layers, sprinkling with pecans.
Spread remaining frosting over top and side of cake.
Yield:
12 servings.