Italian Cream Cake - cooking recipe

Ingredients

1/2 c. each margarine and shortening
2 c. each sugar and plain flour
5 egg yolks
1 tsp. each soda and vanilla
1 c. chopped nuts
5 egg whites, beaten stiff
1 c. buttermilk or 1 c. milk and 1 Tbsp. vinegar or lemon juice
1 (7 oz.) Angel Flake coconut

Preparation

Cream margarine and shortening well.
Add sugar; beat until smooth.
Add egg yolks; beat well.
Combine flour and soda.
Add to creamed mixture, alternating with buttermilk, beginning and ending with flour.
Stir in vanilla, coconut and nuts with spatula.
Fold in beaten egg whites.
Pour into 3 greased 9-inch cake pans.
Bake at 350\u00b0 for 25 minutes.
Cool before frosting with cream frosting.