Italian Cream Cake - cooking recipe

Ingredients

1 stick butter or margarine
1/2 c. vegetable shortening
2 c. granulated sugar
5 eggs, separated
2 c. flour
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
3 1/2 oz. can flaked coconut
1/2 c. chopped pecans

Preparation

Cream butter and shortening, add sugar and beat until smooth. Add egg yolks and beat well.
Sift flour, measure and sift again with baking soda.
Add flour alternately with buttermilk to creamed mixture, stir in vanilla, then coconut and chopped nuts.
Beat egg whites until stiff and fold in.
Pour into 3 greased and floured 8 inch pans or two 9 inch pans.
Preheat oven to 350 degrees and bake for 25 minutes, or cake tests done.
Cool in pans for 5 minutes and turn out on racks to cool, then frost.