Italian Cream Cake - cooking recipe

Ingredients

1/2 c. margarine
2 c. sugar
2 c. all-purpose flour
1/2 tsp. salt
1 tsp. vanilla
1 c. chopped pecans
1/2 c. shortening
5 eggs, separated
1 tsp. soda
1 c. buttermilk
2 c. coconut

Preparation

Cream margarine and shortening.
Add sugar.
Beat until smooth.
Add egg yolks, one at a time, beating well.
Sift dry ingredients together.
Add to creamed mixture alternately with buttermilk, beating well after each addition.
Add vanilla.
Stir in coconut and pecans.
Fold in stiffly beaten egg whites.\tPour into 3 greased and floured 8 or 9-inch pans.
Bake at 350\u00b0 for 30 to 35 minutes. Cool.