Lighter Italian Cream Cake

• 12 cup vegetable shortening
• 12 cup light margarine
• 2 cups sugar
• 5 eggs, separated
• 1 cup low-fat buttermilk
• 12 teaspoon salt
• 1 teaspoon baking soda
• 2 cups whole wheat flour, sifted
• 1 teaspoon vanilla
• 1 cup coconut
• 1 cup pecans
• 8 ounces light cream cheese
• 12 cup light margarine
• 1 (16 ounce) box confectioners' sugar
• 1 teaspoon vanilla
• 1 cup pecans, finely chopped

1. Preheat oven to 300F.
2. Cream together shortening, butter, & sugar; blend well & cream in egg yolks.
3. Sift together flour, soda, & salt.
4. Alternately add buttermilk & flour mixture to creamed mixture & blend well.
5. Beat egg whites until stiff peaks form.
6. Add vanilla, coconut, & pecans.
7. Fold egg mixture into into batter.
8. Bake 25-30 minutes in 3 greased & floured 9 cake pans.
9. Once cooled, mix together frosting ingredients & frost cake.

vegetable shortening, light margarine, sugar, eggs, lowfat buttermilk, salt, baking soda, whole wheat flour, vanilla, coconut, pecans, light cream cheese, light margarine, sugar, vanilla, pecans

Taken from www.food.com/recipe/lighter-italian-cream-cake-219175 (may not work)