Italian Cream Cake - cooking recipe

Ingredients

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

Preparation

Combine soda and buttermilk; set aside.
Beat egg whites until stiff.
Cream sugar, margarine and shortening.
Add egg yolks, one at a time, beating well after each.
Add buttermilk. Alternate with flour to creamed mixture.
Stir in vanilla.
Fold in egg whites.
Stir in pecans and coconut.
Bake in three 9-inch pans in 350\u00b0 oven for 25 minutes.