Italian Cream Cake

Ingredients:

1 Stick of Margarine
1/2 Cup of Shortening
2 Cups of Sugar
5 Egg Yolks
2 Cups of Plain Flour
1 t. Baking Soda
1 Cup of Buttermilk
1 t. Vanilla
1 Small Can of Coconut
1 Cup of Chopped Pecans
5 Egg Whites Stiffly Beaten

Directions:

Cream margarine and shortening, add sugar and beat until smooth. Add egg yolks one at a time, beat until smooth. Combine flour and soda, sift together, add to cream mixture alternating with milk, add vanilla, coconut and nuts. Fold in egg whites. Bake in three greased 8 inch pans at 300 degrees for 25 minutes or until done.

Ice with Italian Cream Icing.

Source: Georgia Cooking