Italian Cream Cake - cooking recipe

Ingredients

1/2 c. margarine
1/2 c. vegetable shortening
2 c. sugar
5 eggs, separated
1 tsp. baking soda
1 c. buttermilk
2 c. sifted flour
1 (3 1/2 oz.) can Angel Flake coconut
1 c. chopped pecans
1 tsp. vanilla

Preparation

Preheat oven to 350\u00b0.
Grease and flour three 9-inch layer pans.
Cream margarine and shortening.
Add sugar gradually.
Add egg yolks and beat well.
Add soda to buttermilk, then add flour and milk alternately to cake batter.
Add pecans and coconut; fold in well beaten egg whites.
Bake for 25 minutes.
Ice with Cream Cheese Frosting.