Chocolate Italian Cream Cake - cooking recipe

Ingredients

1/2 c. butter
1/2 c. shortening
2 c. sugar
5 eggs, separated
2 c. sifted flour
1/4 c. cocoa
1 c. buttermilk
1 tsp. soda
1 tsp. vanilla
1 c. coconut
1/2 to 1 c. chopped pecans

Preparation

Cream butter, shortening and sugar. Add egg yolks, one at a time, beating after each addition. Sift soda, flour and cocoa together. Add alternately with buttermilk, beginning and ending with dry ingredients. Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites. Bake in three greased and floured 9-inch layer cake pans at 325 degrees for 25 to 30 minutes.