Italian Cream Cake

• 1 c. buttermilk
• 1 tsp. baking soda
• 5 eggs, separated
• 1 stick margarine
• 1/2 c. shortening
• 2 c. sugar
• 2 c. flour
• 1 tsp. vanilla
• 1 c. chopped pecans
• 1 small can coconut
• Italian Cream Frosting

1. In a
2. small
3. bowl,
4. add buttermilk and soda; let stand. Beat egg whites until stiff.
5. Cream margarine, shortening and sugar; add
6. egg
7. yolks,
8. one at a time, to sugar mixture.
9. Add flour
10. and buttermilk
11. alternately.
12. Toast pecans and coconut and add
13. to flour
14. mixture
15. along
16. with vanilla.
17. Fold in egg whites.
18. Bake at 325u0b0 for 25 minutes in 3 (8-inch) greased and floured cake
19. pans. Turn
20. out of pans and cool on wire racks. Frost with Italian Cream Frosting.

buttermilk, baking soda, eggs, margarine, shortening, sugar, flour, vanilla, pecans, coconut, italian cream frosting

Taken from www.cookbooks.com/Recipe-Details.aspx?id=769204 (may not work)