Italian Cream Cake - cooking recipe

Ingredients

2 c. sifted flour
1/2 c. shortening
1 stick margarine
1 c. buttermilk
1 tsp. baking soda
1 small can coconut
1 c. chopped pecans
1 tsp. vanilla
2 c. sugar
5 eggs, separated

Preparation

Combine baking soda and buttermilk, set aside.
Separate eggs and beat whites until stiff, set aside.
Cream together sugar, butter and shortening.
Add egg yolks one at a time, beating well after each addition.
Add buttermilk and vanilla alternately with flour (beginning and ending with flour).
Mix well.
Fold in egg whites.
Add pecans and coconut gently.
Pour into 3 (9-inch) greased and floured cake pans or one greased and floured 9 x 13-inch pan.
Bake at 325\u00b0 for 30 to 35 minutes or until cake is done.
Cool in pan for 10 minutes.