Italian Cream Cake - cooking recipe

Ingredients

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

Preparation

Combine buttermilk and soda.
Cream margarine, shortening and 1 3/4 cups sugar.
Beat egg whites and 1/4 cup sugar until stiff. Add egg yolks, one at a time, to the shortening and sugar mixture, alternately with sifted flour.
Stir in vanilla.
Fold in egg whites.
Gently stir in chopped pecans and coconut.
Bake in 3 (9-inch) greased and floured pans at 325\u00b0 for 25 minutes or until cake tests done with toothpick.