Italian Cream Cake - cooking recipe

Ingredients

1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs
2 c. flour
1 c. buttermilk
1 tsp. soda
1 c. chopped pecans
1 (7 oz.) can coconut
1 tsp. vanilla

Preparation

Cream butter, shortening and sugar.
Separate eggs.
Add yolks to creamed mixture, then mix in flour, soda and buttermilk.
Beat well.
Add vanilla and mix.
Stir in nuts and coconut.
Beat egg whites until stiff.
Fold egg whites into mixture.
Spoon batter into three layer pans.
(Pans need to be greased and floured.) Bake at 325\u00b0 to 350\u00b0 for 35 to 40 minutes or until you can stick the layers with a fork and the fork comes out clean.
Let the cake cool a little before frosting.