Chocolate Italian Cream Cake - cooking recipe

Ingredients

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

Preparation

Cream butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well each time.
Sift together flour, baking soda and cocoa.
Add to creamed mixture alternately with buttermilk.
Stir in vanilla, coconut and pecans. Beat egg whites and fold into batter.
Bake in 3 greased and floured 9-inch cake pans at 325\u00b0 for 25 minutes.
Cool in pans 10 minutes, then turn out on racks to cool completely.
Frost with cream cheese frosting.