Italian Cream Cake - cooking recipe

Ingredients

1/4 lb. margarine
2 c. sugar
5 eggs, separated
1 tsp. baking soda
1/3 c. coconut
1/2 c. shortening
2 c. flour
1 tsp. vanilla
1 c. buttermilk
1/2 c. chopped pecans

Preparation

Cream shortening, margarine and sugar; beat well.
Add egg yolks, one at a time.
Beat well after each egg.
Combine flour and baking soda in bowl.
Add to mixture alternating with the buttermilk.
Stir in vanilla, coconut and nuts.
Beat egg whites until stiff.
Fold gently with yolk mixture.
Pour into 3 (8-inch) greased and floured cake pans.
Bake at 350\u00b0 for 20 to 25 minutes. Cool, then frost with frosting for this cake.