Chocolate Italian Cream Cake

• 1/2 c. butter or margarine, softened
• 1/2 c. shortening
• 2 c. sugar
• 5 large eggs
• 2 c. plain flour
• 1 tsp. baking soda
• 1/2 c. cocoa
• 1 c. buttermilk
• 1 c. chopped pecans
• 1 c. flaked coconut
• 1 tsp. vanilla
• Cream Cheese Frosting
• pecan halves for garnish

1. Beat butter and shortening at medium speed until fluffy; gradually add sugar, beating well.
2. Add egg yolks, one at a time, beating after each addition.
3. Combine flour, baking soda and cocoa; add to cream mixture alternately with buttermilk, beginning and ending with flour mixture.
4. Mix after each addition.
5. Stir in pecans, coconut and vanilla.
6. Beat egg whites at high speed until stiff peaks form; fold into batter.
7. Pour batter into 3 greased and floured 8-inch round cake pans.
8. Bake at 325u0b0 for 35 to 40 minutes.
9. Let cool completely.
10. Spread Cream Cheese Frosting.

butter, shortening, sugar, eggs, flour, baking soda, cocoa, buttermilk, pecans, flaked coconut, vanilla, cream cheese frosting, pecan halves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=200998 (may not work)