Italian Creme Cake

• 1/2 c. shortening
• 1/2 c. margarine, softened
• 2 c. sugar
• 5 egg yolks
• 2 c. self-rising flour
• 1 tsp. soda
• 1 c. buttermilk
• 1 tsp. vanilla extract
• 1 (6 oz.) pkg. frozen coconut
• 1 c. chopped pecans
• 5 egg whites, stiffly beaten
• Frosting
• 1/2 c. chopped pecans

1. Cream shortening and margarine in mixer bowl until light and fluffy.
2. Add sugar gradually, beating well.
3. Beat in egg yolks. Mix flour and soda in bowl.
4. Add to creamed mixture alternately with buttermilk.
5. Stir in vanilla, coconut and pecans.
6. Fold in egg whites.
7. Pour into 3 greased and floured 9-inch round cake pans.
8. Bake at 350u0b0 for 25 minutes or until layers test done. Remove to wire racks to cool.
9. Spread frosting between layers, sprinkling with pecans.
10. Spread remaining frosting over top and side of cake.
11. Yield:
12. 12 servings.

shortening, margarine, sugar, egg yolks, flour, soda, buttermilk, vanilla extract, frozen coconut, pecans, egg whites, frosting, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=504300 (may not work)