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1 stick margarine
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks
2 c. all purpose flour
1 tsp. vanilla
1 c. chopped pecans
1 small can coconut
5 egg whites
1 tsp. soda
1 c. buttermilk

Beat egg whites; set aside. Cream margarine and short-
ening. Add sugar and beat smooth. Add egg yolks and beat.
Combine flour and soda. Sift flour 3 times. Add alternately
with buttermilk the flour-soda mixture. Stir in vanilla. Add
coconut and nuts. Fold in egg whites. Pour into 3 (9-inch)
greased pans. Bake at 350 degrees for 25 minutes.

Italian Cream Cake Frosting:
1 (8 oz.) pkg. cream cheese
1/2 stick margarine
1 box 10x sugar
1 tsp. vanilla
3/4 to 1 c. pecans, chopped
Beat cream cheese and margarine until smooth. Add sugar
and vanilla. Mix well. Frost top and sides of cake. Sprinkle
with chopped nuts.

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