Delmonico Nut Cake

• 1/2 c. butter or margarine
• 1/2 c. vegetable shortening
• 2 c. sugar
• 5 egg yolks
• 1 tsp. vanilla
• 2 c. all-purpose flour (measure after sifting)
• 1 tsp. soda
• 1 c. buttermilk
• 1 c. coconut
• 1 c. chopped nuts (pecans and walnuts mixed)
• 5 egg whites

1. In large bowl of electric mixer, cream butter or margarine and shortening thoroughly.
2. Gradually add sugar and beat until light and fluffy.
3. Add egg yolks and vanilla.
4. Sift flour with soda three times, then add to batter alternately with buttermilk, beginning and ending with dry mixture.
5. By hand stir in coconut.
6. Beat egg whites until stiff but not dry.
7. Stir in heaping tablespoon into batter and beat by hand vigorously until blended, then carefully fold in remaining egg whites.
8. Turn into greased 9 x 13-inch baking dish lined with waxed paper.
9. Bake at 325u0b0 (or 350u0b0 for metal), 1 hour or until cake tests done or bake in greased, floured 8-inch pans at 350u0b0 for 25 minutes or until done.

butter, vegetable shortening, sugar, egg yolks, vanilla, flour, soda, buttermilk, coconut, nuts, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=358826 (may not work)