Mama'S Italian Cream Cake

• 1/2 c. butter or margarine, softened (1 stick)
• 1/2 c. vegetable shortening
• 2 c. granulated sugar
• 5 eggs, separated
• 2 c. all-purpose flour
• 1 tsp. baking soda
• 1 c. buttermilk
• 1 tsp. vanilla
• 1 1/2 c. flaked coconut
• 1 c. chopped pecans or walnuts

1. In large mixer bowl, cream the butter, shortening and sugar. Add egg yolks.
2. Beat until light and fluffy.
3. Mix together flour and baking soda.
4. Add flour to the creamed mixture alternately with buttermilk; mix until smooth.
5. Stir in vanilla, coconut and nuts. Whip egg whites until stiff.
6. Fold into the cake batter.
7. Blend well.
8. Grease and flour 3 round 9-inch cake pans.
9. Turn batter into pans.
10. Bake at 350u0b0 for 25 to 30 minutes or until cake tests done.

butter, vegetable shortening, sugar, eggs, flour, baking soda, buttermilk, vanilla, flaked coconut, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=345663 (may not work)