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1 stick margarine
1/2 c. vegetable shortening
2 c. sugar
5 egg yolks (save whites)
2 c. plain flour
1 tsp. soda
1 c. buttermilk
1 tsp. vanilla
1 c. chopped pecans
5 egg whites, stiffly beaten
1 small can Angel Flake

Cream margarine and shortening. Add sugar and beat
until smooth. Add egg yolks and beat well. Combine flour and
soda; add to mixture alternating with buttermilk. Stir in
vanilla; add coconut and pecans. Fold in egg whites; divide
batter evenly into 4 greased and floured layer pans. Bake at
350 degrees for 25 minutes.

Italian Cream Cake Icing:
8 oz. pkg. cream cheese,
1/2 stick margarine
1 box powdered sugar
1 tsp. vanilla
1 c. chopped pecans
milk (if necessary)
Mix cream cheese and margarine until smooth. Add sugar
and vanilla. Beat until smooth. Thin with milk, if necessary.
Reserve enough icing and 1/4 cup pecans to ice top layer of
cake. Fold in remaining pecans into remaining icing. Ice 3
layers of cake, then ice top layer with reserved icing and

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