Italian Cream Cake - cooking recipe

Ingredients

1 c. buttermilk
1 tsp. soda
2 c. sugar
1 stick margarine (1/4 lb.)
1/2 c. shortening
5 eggs, separated
2 c. sifted enriched flour
1 tsp. vanilla extract
1 c. chopped pecans
1 (4 oz.) can flaked coconut

Preparation

Preheat oven to 325\u00b0.
Combine soda and buttermilk and let stand a few minutes.
Cream sugar, margarine and shortening.
Add egg yolks, one at a time, beating well after each addition.
Add buttermilk alternately with flour to creamed mixture.
Stir in vanilla.
Beat egg whites until stiff.
Fold in egg whites; gently stir in pecans and coconut.
Bake in 3 (9-inch) greased, floured layer pans at 325\u00b0 for 25 minutes or until cake tests done.
Frost cooled cake with cream cheese icing.