Italian Cream Cake - cooking recipe

Ingredients

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

Preparation

Combine soda and buttermilk and let stand for a few minutes. Cream together shortening and margarine.
Add egg yolks (which have been slightly beaten) to creamed mixture.
Add buttermilk mixture alternately with flour to creamed mixture.
Add vanilla.
Beat egg whites until stiff and fold into batter.
Add coconut and pecans. For large cake, bake 45 minutes at 350\u00b0.
For sheet cake, bake 50 minutes at 350\u00b0.